Leek and Onion Quiche


1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup plus 2 tablespoons butter

3 tablespoons shortening

4 tablespoons cold water

1 cup chopped onion

1 cup chopped leeks (white portion only)

2 teaspoons minced garlic

2 tablespoons butter, melted

1/2 teaspoon dried whole tarragon

1 cup (4-ounces) shredded Gruyere cheese, divided

4 eggs, lightly beaten

2 cups whipping cream

1/2 teaspoon salt

1/4 teaspoon ground white pepper


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. 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 a 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.

Yield: 8 servings

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