Thursday, March 24, 2011

Leek and Goat Cheese Quiche

Ingredients for pate brisee:
2 cups flour
pinch of salt
8 ounces butter
1/2 cup cold water
egg wash (1 egg mixed with 1 T milk)

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Ingredients for filling:
4 leeks
2 T butter
salt and freshly ground black pepper
10 ounces of Chevre (goat cheese), crumbled

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Ingredients for the custard:
1 cup cream
2 whole eggs
2 egg yolks
kosher salt and freshly ground black pepper

Preparing the pate brisee:
Preheat the oven to 350 degrees F.

Combine the flour, salt and butter the bowl of an electric mixer with a paddle attachment and mix until the butter is crumbled into small pieces, about the size of peas. Slowly add only enough water to make the dough come together. Remove the dough and gently roll into a ball and wrap in plastic wrap to let rest 30 minutes in the refrigerator.

Remove the dough from the refrigerator and allow to come to room temperature (about 15 minutes).

Roll out the dough to about 1/4-inch thickness. Use some bench flour to keep things from sticking. Fit into a 9- or 10-inch removable bottom tart pan or pie tin.

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Preparing the filling:
Wash and cut leeks into small pieces, using only the white and light green parts. Allow leeks to float in a bowl of water for a few minutes. Rinse them again until all sand and dirt is removed.

In a saute pan heat butter over medium heat until it begins to foam. Lightly saute leeks until tender and fragrant. Season with salt and pepper, to taste. Remove to a bowl and cool.

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Preparing the custard:
Whisk together the cream, eggs, and yolks. Season the mixture with salt and pepper. Spread the cheese and the sauteed leeks over the bottom of the unbaked tart pan. Add the custard to 1/4-inch from the top of the tart shell. Brush the edges of the tart shell with the egg wash.

Bake for 15 to 20 minutes or until golden brown and custard has set. Serve warm or room temperature.

Serves 6 to 8


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