Leek Quiche

Name: Leek Quiche
Yield: Yield: 8 Portions (2 Pieces)
Cuisine: French
Ingredients: ½ cup/120 mL half-and-half; Pinch of grated nutmeg; Ground black pepper, as needed; 2 eggs; 4 oz/113 g grated Gruyère cheese; 5 fl oz/150 mL water, ice cold; 5 fl oz/150 mL water, ice cold; 9½ oz/269 g medium-dice butter, ice cold; 9½ oz/269 g medium-dice butter, ice cold; 2 oz/57 g unsalted butter; Salt, as needed; 2 lb/907 g leeks, light green and white parts, sliced; 2 garlic cloves, minced; 1 tbsp/10 g salt; 1 lb/454 g all-purpose flour, chilled

Preparation info

Yield:
8
Portions (2 Pieces)

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Quiches, originally open-faced pies with a savory custard, bacon, and cheese from the Alsace and Lorraine regions of France, have evolved into a very popular quick lunch or even breakfast. Nowadays, an endless choice of ingredients can be found featured in quiche.

Ingredients

Dough

1 lb/454 g all-purpose flour, chilled
1 tbsp/10

Europe
France
Lunch
Breakfast
Vegetarian
Street Food
Mediterranean

Method

For the quiche dough, combine the flour and salt. Add the butter to the flour and break the butter into hazelnut-size pieces. Add the cold water and mix to barely incorporate. Chunks of butter should be visible in the dough. Wrap in plastic and allow to rest under refrigeration for at least 30 minutes.
Roll the dough out to a ⅛-in/3-mm thickness, and line 2 pie