Comté & Leek Quiche
Comté & Leek Quiche
Rachel Freier, Culture: the Word on Cheese
Equipment - 9.5 inch pie dish - Whisk - Food Processor or Mixer
- 4 large eggs
- 2 cups heavy cream
- ¼ tsp salt
- ¼ tsp chopped fresh thyme (4 sprigs)
- 1 cup leeks (2 large stalks)
- 2 tbsp salted butter
- 2 cups Comté shredded
- ¼ tsp black pepper
- 8 oz cold butter
- 12 oz flour
- ½ cup ice water
- 5 grams salt
- Shred Comté with a cheese grater.
- Clean and slice white part of the leeks. Sauté in 2 tbsp salted butter until soft. Cool.
- Chop fresh thyme.
Dough (can be made ahead of time)
- Cut butter into half inch cubes.
- Mix flour, salt and butter (important butter is cold) until crumbly and pea size.
- Add cold water (not ice) slowly in a stream, pulse until incorporated into mixture. Dough will separate smoothly from side of bowl when ready.
- Knead into a ball, cover with plastic wrap and let sit in refrigeration for minimum 1 hour.
- Beat eggs, add heavy cream, salt, thyme and black pepper and mix well.
- Add leeks and Comte to the mix and let sit for min 10 minutes.
- Pe-heat oven to 375F
- Roll out dough on a lightly floured surface to a 12 inch round.
- Pick up dough and cover the bottom of the pie dish, pick up edges and hang over edge of dish, trim to edge. Chill 30 minutes.
- You may freeze any left-over dough.
- Cut out round of parchment paper to fit on dough in pie dish, add pie weights and
- pre-bake pie bottom for 25 min, until slightly golden around the edges and dry in the middle.
- Let cool for 15 min.
- Lower oven temp to 325F
- Add quiche mixture to the pre-baked pie dough, spread the filling at the bottom evenly across the pie with a spatula.
- Place carefully on bottom oven rack not to spill and bake for 45-55min or until top is golden
- and middle is slightly wobbly, this means you will have the desired custard texture.
- Remove and cool for 1 hour to set.
- Enjoy room temperature or warm.
Beverage pairing: Enjoy with a crisp French Cider such as Romilly Cidre Extra Brut