Leek & Ham Quiche
pastry
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 Tbs. chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 Tbs. cold water
filling
6 slices Canadian bacon, cut into 1" by 1/4" strips
1 Tbs. unsalted butter
1 leek, including tender green portions, cut crosswise into thin slices
4 eggs
1 1/2 cups half-and-half
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 oz. Gruyére or Jarlsberg cheese, shredded
1 1/2 tsp. cornstarch
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.
Preheat an oven to 425°F.
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 spring pan. Gently ease the pastry into
the pan and the pastry slightly over the pan rim. Prick the bottom and
sides of the pastry shell with a fork. Poke a few holes in 2 layers of
tin foil, big enough to cover the spring pan.Then press it into the
pastry-lined pan and bake the pastry for 8 minutes. Remove the foil and
bake until the pastry looks dry but not brown, approximately 4-6
minutes. Remove from the oven and reduce the temperature to 325°F.
In a large pan, sauté the ham over medium heat until it begins to brown.
Set a side. Melt butter over medium-low heat in the same pan and add the
leeks. Sauté until almost tender, about 8 minutes. Add back in the ham
and saute for another 2 minutes. Set aside.
In a large bowl, beat the eggs until lightly frothy. Stir in
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
mix well. Pour into the pastry shell. Bake until a knife inserted into
the center comes out clean, 35 to 40 minutes. Cover the edges with foil
if they start to brown too quickly. Transfer to cooling rack. Remove the
pan rim in about 10-15 minutes and serve warm. Serves 4-6 people.
pastry
1 1/2 cups all-purpose flour
1/2 tsp. salt
4 Tbs. chilled unsalted butter
1/4 cup vegetable shortening
3 to 4 Tbs. cold water
filling
6 slices Canadian bacon, cut into 1" by 1/4" strips
1 Tbs. unsalted butter
1 leek, including tender green portions, cut crosswise into thin slices
4 eggs
1 1/2 cups half-and-half
1/4 tsp. salt
1/4 tsp. freshly ground pepper
6 oz. Gruyére or Jarlsberg cheese, shredded
1 1/2 tsp. cornstarch
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.
Preheat an oven to 425°F.
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 spring pan. Gently ease the pastry into
the pan and the pastry slightly over the pan rim. Prick the bottom and
sides of the pastry shell with a fork. Poke a few holes in 2 layers of
tin foil, big enough to cover the spring pan.Then press it into the
pastry-lined pan and bake the pastry for 8 minutes. Remove the foil and
bake until the pastry looks dry but not brown, approximately 4-6
minutes. Remove from the oven and reduce the temperature to 325°F.
In a large pan, sauté the ham over medium heat until it begins to brown.
Set a side. Melt butter over medium-low heat in the same pan and add the
leeks. Sauté until almost tender, about 8 minutes. Add back in the ham
and saute for another 2 minutes. Set aside.
In a large bowl, beat the eggs until lightly frothy. Stir in
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
mix well. Pour into the pastry shell. Bake until a knife inserted into
the center comes out clean, 35 to 40 minutes. Cover the edges with foil
if they start to brown too quickly. Transfer to cooling rack. Remove the
pan rim in about 10-15 minutes and serve warm. Serves 4-6 people.
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