Caramelized Leek Quiche
This caramelized leek quiche is an ideal recipe to make for a brunch or picnic.
The Martha Stewart Show
Yield Makes one 9-inch tart
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee (http://www.marthastewart.com/284106/pate-brisee)
- 2 tablespoons extra-virgin olive oil
- 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
- 2 teaspoons fresh thyme leaves
- Coarse salt and freshly ground pepper
- 1 1/2 cups freshly grated gruyere cheese
- 3 large eggs
- 1 large egg yolk
- 1/2 cup milk
- 1/2 cup heavy cream
- On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
- Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
- Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
- Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.
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