Leek And Onion Quiche
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Cold water||4 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped leeks||1 Cup (16 tbs) (White Portion Only)|
|Minced garlic||2 Teaspoon|
|Butter||2 Tablespoon, melted|
|Dried whole tarragon||1⁄2 Teaspoon|
|Shredded gruyere cheese||4 Ounce, divided (1 Cup)|
|Eggs||4 , lightly beaten|
|Whipping cream||2 Cup (32 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
Combine flour and 1/2 teaspoon salt; cut in butter and shortening with pastry blender until mixture is crumbly.
Sprinkle water (1 tablespoon at a time) over surface, stirring with a fork until dry ingredients are moistened.
Shape into a ball; chill 1 hour.
Roll pastry to a 12-inch circle on a floured surface.
Line a 10-inch quiche dish with pastry; trim excess pastry around edges.
Chill 30 minutes.
Line dish with aluminum foil; add pie weights.
Spread pie weights over bottom and up sides of foil-lined pastry.
Bake at 425° for 15 minutes.
Remove aluminum foil and pie weights.
Bake an additional 5 minutes.
Let cool completely on a wire rack.
Saute onion, leeks, and garlic in 2 tablespoons butter in a large skillet over medium-high heat until vegetables are tender.
Remove from heat; stir in tarragon.
Sprinkle 1/4 cup cheese in baked pastry shell.
Spoon onion mixture over cheese.
Combine eggs and remaining ingredients; stir with a wire whisk.
Pour over onion mixture in pastry shell.
Sprinkle with remaining 3/4 cup cheese.
Bake at 350° for 30 minutes or just until set.
Let stand 10 minutes before slicing.