I had said I wasn't going to put this recipe out just yet because it was ugly.. ie.. "rustic" but I just heated up a leftover slice for my lunch and I've completely changed my mind. It is delicious! And it's not all that ugly. I was just pouting because it wasn't perfect. The crust shrunk a little bit on one side making the egg over flow on that side and the top got a little more brown than I would have liked. I wasn't watching it in the oven or I could have prevented that. But that's my fault- not the recipe's fault!
So tell me what you think? Ugly or pretty??
Let's start with the crust. I sometimes use ready made crust but this really is worth a little extra effort.
I used my food processor with the dough blade and it mixed perfectly.
9 tablespoons butter, cut into small pieces and chilled, plus extra
1-1/2 cups all-purpose flour
3/4 teaspoon salt
5 to 7 tablespoons iced water
Cut butter into 1/2-inch cubes, place in a small bowl and chill in freezer or fridge. Place flour and salt in food processor and pulse a few times to combine.
Add butter to flour mixture and pulse several times, until it resembles a coarse, crumblike meal.
Add 4 tablespoons of iced water and pulse several times. Add 1 or 2 more tablespoons of water and pulse again, with slightly longer pulses. If necessary, add more iced water, a tablespoon at a time, and pulse until mixture forms large dough balls.
Form the dough as pictured above, work quickly and handle the dough as little as possible. Cover with plastic wrap and refrigerate at least 1 hour and up to 3 days.
Par-bake the crust. Preheat the oven to 375F. Grease a quiche or pie pan lightly with butter Roll the dough out on a lightly floured surface to about a 1/8-inch thickness. It needs to be larger than your pie plate. Gently transfer it to the pie pan and gently press it into the bottom and inner edges of the pan.
With straight-sided tart pans and quiche plates, lightly press the sides of the crust so the dough extends 1/8-inch or so above the edge of the plate, again because of inevitable shrinkage during baking.
Prick the bottom of the crust with a fork. Lightly press a sheet of aluminum foil inside the crust and fill it with pie weights or uncooked rice or dried beans. Bake for about 20 minutes, until edges are slightly colored.
6 slices of bacon, cooked (I used peppered bacon)
1/2 of onion
2 leeks, cleaned and sliced
8-10 eggs, beaten
1 1/2 cup of fat free half and half
1/2 pound of Swiss cheese, grated
1 tsp salt
1/4 tsp dry mustard
1 tsp. Herbs de Provence (I used 1 1/2 tsp)
I cut my bacon into pieces and cooked over low heat while I was preparing the crust and cutting up veggies.
Cook until crispy and drain on a paper towel.
Reserve some of the bacon drippings to saute the veggies.
For you folks who've never had a leek. Don't be scared. It looks like a gigantic onion and although it's in the onion family it has a very mild flavor.
The biggest thing to be aware of is they can trap sand between the layers when they are growing so you are going to want to wash them very well to ensure you don't get any grit.
The part you are going to use is not very big. Just some of the white and some of the light green.
I turn it on end and cut it in half and then turn it to cut it again. Sort of the same way you'd cut a cucumber when making small chunks. Then lay it on it's side and cut it into pieces. This is when I put mine in a strainer and rinsed it off.
Then using your reserved bacon drippings cook the chopped onion and leeks for about 5 minutes until it is tender.
Mix eggs, half and half, and spices
Add the onions and leeks to the bottom on the pan on top of the crust. Then add bacon and cheese and pour egg mixture over the top.
Bake at 375 degrees for an hour. Using your instant read thermometer make sure the temperature of the eggs is 145 to ensure it is cooked thoroughly.
Remove from oven and let sit for 15 minutes. And obviously watch you quiche! Don't make a rustic quiche like me! heehee. If the top is browning a little to fast you can lay a piece of aluminum foil gently over the top.
This is wonderful served with a garden salad on the side, some skillet potatoes, or fresh fruit. If you really want to sin serve this with some crusty buttery bread! Enjoy!