Leek Quiche
- 1 12 cups all-purpose flour
- 10 tablespoons butter
- 34 teaspoon salt
- 4 tablespoons cold water
- 4 tablespoons butter
- 6 cups diced leeks (white part only)
- 6 eggs
- 2 cups cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh ground black pepper
- salt
- Preheat oven to 425 degrees.
- Mix flour and salt.
- Cut in butter, and mix until mixture resembles rice grains.
- Add in cold water a tablespoon at a time, just enough to bind mixture to form a ball.
- On a lightly floured surface, form ball into a disc.
- Wrap in plastic wrap, and freeze for 10 minutes or refrigerate for 30 minutes.
- Roll dough from the center outwards into a circle, large enough to fit a 10-inch round springform pan.
- Fit into pan, bottom and sides.
- Prick with a fork.
- Slightly butter a piece of foil large enough to cover the pastry, place snugly on pastry, and put weights on bottom.
- Bake for 18 minutes.
- Remove from oven and carefully remove foil.
- Reduce oven temperature to 375.
- Melt butter in a skillet.
- When butter is melted and foam has subsided, reduce temperature to medium and add leeks.
- Cook until very tender, about 20 minutes (undercooked leeks can be stringy and tough).
- Add salt, pepper and thyme.
- Stir thoroughly, and turn off heat.
- In a large bowl, whisk together eggs and cream until smooth.
- If you want a little spicier filling, you can add some more pepper.
- Add the leek mixture to the bowl, and blend together.
- Fill baked pastry all the way to the top.
- Bake for 30 to 40 minutes.
- Filling should be firm, but still a little "jiggly".
- Remove from oven, cool a little, then carefully remove pan rim.
flour, butter, salt, cold water, butter, leeks, eggs, cream, thyme, fresh ground black pepper, salt
Taken from www.food.com/recipe/leek-quiche-344687 (may not work)