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Leek And Onion Quiche

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Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Butter 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Shortening 3 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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Leek

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