Leek & Canadian Bacon Quiche
Source of Recipe
Williams Sonoma
List of Ingredients
PASTRY:
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 cup shortening
3 tbl. cold water -- (3 to 4)
FILLING:
6 slices Canadian bacon, cut 1" x 1/4" strips
1 tablespoon unsalted butter
1 leek, cut 1/4" pieces, washed well
3 eggs
1 1/2 cups half and half
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 ounces Gruyere or Jarlsberg cheese, shredded
1 1/2 teaspoons cornstarchRecipe
To make the pastry, in a mixing bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut the butter and shortening in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass. Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or wrap in plastic wrap and refrigerate for up to 2 days.
Preheat an oven to 425ºF. On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Prick the bottom and sides of the pastry shell with fork tines. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325ºF.
In a nonstick fry pan over medium heat, sautÈ the bacon until it begins to brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off the fat and add the butter to the pan. Melt over medium-low heat and add the leek. SautÈ, stirring frequently, until tender, about 10 minutes. Set aside. In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the half-and-half, salt and pepper. In another bowl, toss the cheese with the cornstarch. Add the cheese, bacon and leek to the egg mixture and stir well. Pour into the pastry shell.
Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Transfer to a rack to cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm. Makes one 9-inch quiche; serves 4 to 6.
|
Â
Â
Â
|
member logon
