Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Le Pain Quotidien's Quiche Lorraine




Source of Recipe


CF-Ellen


List of Ingredients




Total time: 1 1/2 hours, plus chilling time

Servings: 8

Note: Adapted from Le Pain Quotidien.

1 3/4 cups diced leeks, white and light green only (from about 2 large leeks)

3/4 cup diced onion

2 1/2 teaspoons olive oil

1 1/4 cups flour

1 tablespoon plus 2 teaspoons cornstarch

Salt

6 tablespoons butter

4 eggs, divided

1/2 cup plus 1 tablespoon heavy cream

1 cup plus 2 tablespoons sour cream

Pinch nutmeg

Pinch pepper

1 1/2 cups diced ham ( 1/4 -inch dice)

3/4 cup grated Swiss cheese

1. Heat a large sauté pan over medium-low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in the bowl of a stand mixer (or a mixing bowl), combine the flour, cornstarch and one-fourth teaspoon salt. Add the butter and mix with the paddle attachment (or by hand with a fork) until combined. Add one egg; mix until dough forms.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Each of 8 servings: 450 calories; 15 grams protein; 23 grams carbohydrates; 1 gram fiber; 33 grams fat; 18 grams saturated fat; 190 mg. cholesterol; 566 mg. sodium.


Recipe