Blog Widget by LinkWithin

Thursday, July 8, 2010

Bacon & Leeks Quiche ~ perfect poolside snack


the day after America's birthday, Nuria and i spent it with friends by their building pool. it was a sweltering day, with not much of a breeze and truth be told, a tempermental sun that made tender promises to show but spent most of its time behind clouds. but it was lovely just to hang out, make fun of the guy hitting on the lifeguard ~ an utterly perfect time. we snacked on quiche that nuria and i had made the evening before, after watching the fireworks. nuria slaved and cried over the crust while i smiled because i knew her pain well. but it all worked out in the end. i made the quiche filling, using fresh farmer's market ingredients: bacon, leeks... even the havarti cheese.

adapted from The Sharper Your Knife, the Less You Cry by Kathleen Flinn

Pate Brisee
standard dough used for savory tarts and quiches. can be made up to one day in advance.

2 cups (300 g) AP flour
1/2 tsp salt
1 stick (113 g) butter, cut into pices, chilled
2 Tbl water

in a food processor add the flour and salt. process a few seconds, add butter. pulse until it appears crumbly and coarse. add water, little by little, pusling until the dough forms into a ball and sticks together. form into a disk, dust with flour and wrap in plastic. Let rest in fridge for at least 1/2 hour or up to a day.

preheat oven to 425F. Roll out dough and press into 10" pie pan. pierce bottom with fork. set foil in center and fill with dry beans. bake for 5 minutes, remove beans, brush with beaten egg and return to oven for another 7 minutes. cool slightly.


to make quiche:

4 slices of bacon, cooked, save the bacon grease
4 smallish leeks, sliced and cleaned of dirt
a smidge of brown sugar
1 tsp dried thyme
3 large eggs
3/4 cup (175 ml) milk
grated havarti cheese, amount at your discretion
salt/pepper to taste
1 tsp dried thyme
thinly sliced tomatoes

after bacon has been cooked, transfer to small bowl, keeping the bacon grease. cook the leeks in the leftover oil, adding in the salt and sugar. cook over medium-low heat until brown and soft. set aside and cool completely.

meanwhile, whisk eggs and cream in a bow. stir in grated cheese, salt, and thyme. arrange cooled leeks in cooled pastry shell. pour the egg mixture over leeks. sprinkle with the bacon bits. arrange the tomato slices on top. sprinkle with some more grated cheese. bake for 20 minutes, then reduce heat to 400F and cook for another 15 minutes, until firm, browned and a bit fluffy.

serve hot, warm, room temp or even cold.


No comments:

Post a Comment