Prepare the crust as directed in the Pate Brisée recipe. A good idea is to double this recipe and put half in the freezer for the next time you will need pie crust.
Preheat oven to 210°C or 400°F
Butter and flour the inside of a 24cm quiche pan (click to see a typical quiche pan.)
Roll out the dough and line the pan, prick the pie crust with a fork to allow steam to escape during the baking. Let rest for one hour in the fridge. Line the pan with parchment paper and fill with beans or lentils to hold the crust down and in place while you pre bake the pie shell.
Bake for 30 minutes. Let it cool partially and remove the beans and parchment and return to the oven for 5 minutes.
For the Filling:
Clean the leek well being sure to remove any dirt or sand and slice crosswise into 3 mm or 1/2 inch rings. You can use almost the entire leek for this recipe.
Saute the leek in a little butter until it softens and then add the wine. Cook until the wine disappears. Salt and pepper to taste. Remove to a plate to let cool.
Take the bacon and cut into 1.5 cm or 1/2 inch pieces and lightly fry until cooked but not browned. Remove and let cool.
In a large bowl mix the cream, eggs, milk, 1 tsk or 1 tsp salt and nutmeg.
Add 2/3 of the grated Gruyere, Jarlsberg or Edam cheese and all but 2 msk or 2 tbls of the grated parmesan cheese.
Arrange the cooled leeks and bacon over the bottom of the precooked quiche shell. The gently pour over the cream and egg mixture making sure that the cheese is evenly distributed though out the quiche.
Take the 2 remaining msk or 2 tbls of parmesan and sprinkle over the top of the quiche and then do the same with the remaining Gruyere, Jarlsberg of Edam cheese.
Bake for 30 minutes until the egg mixture is just set. Remove and let sit for about 20 minutes before serving. |
