ham, leek, and three-cheese quiche
Source of Recipe
Bistro Jeanty, in Yountville, California
Recipe Introduction
Extremely creamy and rich, this quiche could be served for breakfast,lunch, or dinner. You can make your own crust, but the premade kind will save some time....
Active time: 35 min Start to finish: 2 1/2 hr
Makes 8 main-course servings.
List of Ingredients
1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz
package; not a preshaped frozen pie shell)
3/4 lb leeks (about 3 medium; white and pale green parts only)
2 tablespoons unsalted butter
1/4 lb thinly sliced smoked ham
3 oz Gruyère, coarsely grated (1 cup)
3 oz Italian Fontina, coarsely grated (1 cup)
3 oz whole-milk mozzarella, coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8-oz containers)
Recipe
Special equipment: a 9-inch pie plate (4-cup capacity)
PreparationPrebake pie dough in pie plate according to package
instructions, then remove from oven and reduce temperature to 350°F.
Meanwhile, halve leeks lengthwise and cut crosswise into 1/2-inch
pieces, then wash well in a bowl of cold water, agitating leeks. Lift
out and drain leeks in a colander and pat dry. Melt butter in a 10-inch
heavy skillet over moderately low heat and cook leeks, stirring
occasionally, until very tender, 8 to 10 minutes.
Line warm pie shell with sliced ham, overlapping layers as necessary to
cover bottom and side of pie shell completely. Toss cheeses together
and sprinkle evenly into pie shell (do not pack cheese), then spread
leeks evenly on top of cheese. Whisk together eggs, nutmeg, and pepper
until combined well, then whisk in crème fraîche until smooth.
Carefully pour half of custard on top of pie filling, gently moving
cheese with a spoon to help custard disperse evenly. Slowly add
remaining custard in same manner. Cover pie loosely with foil, gently
folding edges over crust (keep foil from touching top of cheese
mixture) and transfer to a baking sheet.
Bake until center of filling is puffed and set (center will be slightly
wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at
least 20 to 30 minutes before serving (filling will continue to set as
it cools). Serve warm or at room temperature.
Cooks' note:
Quiche can be made 3 days ahead and cooled completely, uncovered, then
chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350°F
oven until warmed through, about 15 minutes.
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