Brussel Sprout and Leek Quiche
Quiche is a versatile item that will add welcome aromas to your kitchen. Approach as a concept and vary the cheese and veggies based on what you have on hand or what is in season.
Makes
Serving size
Ingredients
INGREDIENTS FOR CRUST:
¾ cup unbleached flour
1 pinch sea salt
5 tablespoons unsalted butter, chilled and cubed
2-3 tablespoons ice water
INGREDIENTS FOR FILLING:
2 tablespoons unsalted butter
1 medium (120 grams) leek, white and light green part only, thinly sliced
9 sprouts (170 grams) Brussels sprouts, thinly sliced
2 tablespoons tarragon leaves, chopped
3 medium eggs
¾ cup whole milk
⅓ cup heavy cream
4 ounces goat cheese
¼ teaspoon black pepper, freshly ground
Special Equipment:
9-inch pie dish or tart mold
Rolling pin
Pastry weights (optional)
Instructions
DIRECTIONS FOR CRUST:
- Preheat oven to 350°F.
- Combine flour and salt in a medium bowl.
- Work 5 tablespoons of butter into the flour using a pastry cutter, a fork or your fingertips, working until the mixture resembles coarse pea-sized pieces.
- Drizzle in the cold water, one tablespoon at a time. Mix with your hands until a cohesive dough is formed.
- Transfer the dough to a floured work surface. Knead until the dough forms a ball.
- Roll the dough with a rolling pin into a large uniform circle, about ¼-inch thick and 12-inches in diameter.
- Transfer the rolled dough to a 9-inch pie dish and gently press the dough into place.
- Crimp the edges of the crust with your fingers. Prick bottom of the dough with a fork.
- Place parchment paper over the dough in the pan. Place dried beans or pastry weights onto the parchment paper to weigh down the dough.
- Bake for about 20 minutes, until the pastry is half-baked. Remove from the oven and cool for 10 minutes.
DIRECTIONS FOR FILLING AND ASSEMBLY:
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Add leeks, brussels sprouts and tarragon.
- Reduce heat and cook for about 10 minutes, until the leeks are translucent, and brussels sprouts are mostly cooked through. Set aside.
- Combine eggs, milk and cream in a large mixing bowl and beat with a whisk.
- Crumble goat cheese into the mixture. Season with pepper.
- Distribute leek and Brussels sprout mixture evenly in the pie shell.
- Pour the egg and cheese mixture on top.
- Bake for about 40 minutes, or until the custard is set.
Cooking Tip
You can change the vegetables used based on the season. Just be sure to always blanch or sauté the vegetables you choose before adding them to the quiche.
Recipe Contributed to FamilyCook Productions
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