I had leeks. I really like leeks. A quiche seemed like a wonderful weekend brunch idea that would use my leeks. This was also an opportunity to try and improve my pie crust skills.
We started with Bonnie’s Pie Crust from Recipes Happen. I like the fact that this has whole wheat flour in addition to regular flour. The pie crust worked well and we (I) were (was?) able to place the crust in the springform pan without incident. The switch between singular and plural is because my daughter was helping periodically, but may not wish to take credit or be blamed for everything that happens later.
It all started innocently enough. We chopped leeks, onions, ham and sundried tomatoes for the filling. We had pre-baked our pie crust (375° for 25-30 minutes, removing pie weights at about 20 minutes), which looked perfect.
ASIDE: In a previous pie crust adventure, I tried to empty the pie weights by turning the pie crust over to pour them out. Unfortunately, the pie crust fell out of the pan as well – thus necessitating starting over with a new crust. But that was months ago!
This time, I put parchment paper on the crust before adding the pie weights, and easily lifted the paper out after baking. Crust catastrophe averted – or so I thought…
- 2 large eggs plus 2 yolks
- 3/4 c. milk
- 3/4 c. heavy cream
- 1/4 t. kosher salt
- 1/2 t. white pepper
- pinch of nutmeg
(I use the 1% organic milk from Costco. It tastes like milk with higher fat content and substitutes well for whole milk in lots of recipes).
Whisk the above ingredients in a bowl.
- 2 med. leeks, chopped into 1/2″ dice
- 2 T. unsalted butter
- 2 T. chopped dried tomatoes
Saute leeks and tomatoes in butter until soft.
- 1 c. cheese, grated
- 4 oz. ham, diced
Sprinkle the cheese, ham and vegetables evenly over the bottom of the still warm pie crust. The recipe I was getting suggestions from wanted Gruyère cheese, but my grocery store was out that day. I think we substituted gouda. We like our fancy cheeses. 🙂
Note the use of “we” – my daughter is still with me here…
Place the springform pan on a rimmed baking sheet. This is VERY important. Pour the custard mixture into the crust. The top of the custard should be below the top of the crust.
At this point, there was a little bit of leaking around the bottom of the spingform pan, but that usually stops once the custard sets while baking, so I didn’t worry.
Bake Quiche at 375° until a knife inserted about 1 inch from the edge comes out clean, about 35 minutes. The center is still jiggly, but set. The center firms up while the quiche cools to room temperature.
After the quiche had been baking for about 15 minutes, I HAD to peek and good thing I did!
There was still some custard in the quiche, but not enough to even pretend it could be breakfast. What to do?
Not wanting to waste my lovely leeks, I scooped out the remaining filling and put it in a bowl.
See how that “I” came back….. I am so alone at this point.
I mixed up a new batch of custard.
Cheese girl took pity on me, came back and rolled a new pie crust for me.
We repeated all the above steps, with no leakage this time.
Breakfast was finally ready at about noon. My fifteen year old survived by eating the destroyed pie crust until the real breakfast was ready.
With the spring form pan, I’m not sure if it matters if the center is up or down, but for good measure I turned it over for the re-quiche.
There are no photos of the finished product because we were so hungry no one had the strength left to lift the iPhone and take a picture.