Adapted from Julia Child
I have always had trouble turning out a perfectly baked quiche, which I always prepared in a pie plate according to recipes I would follow. The middle was never cooked enough. If I added baking time, the sides were rubbery. I then came across this recipe from Food and Wine which is one of Julia Child’s favorite quiche recipe and it uses a 10″ tart pan. The first time I tried it, the quiche came out perfectly cooked. When I am pressed for time, I use this crust from Surfas, a wonderful restaurant supply store where we live, that has incredible gourmet products. In the freezer section, they have pie/tart crusts that are perfectly rolled out and all you have to do is put it on the tart pan. You can get many of their products on line at Culinary District. What can be easier for a mid week special meal. Serve with a green salad with your favorite vinaigrette and nice glass of wine, and you are transported to Paris for the evening.
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 ½ sticks unsalted butter (cold and cubed)
- 1 large egg yolk
- 1/4 cup ice water
- 3 tablespoons ice water
- 1 pound bacon – thick sliced – diced
- 3 large leeks – white and pale green – thinly sliced
- 1 teaspoon fresh thyme – chopped
- 8 ounces Gruyere – shredded
- 4 large eggs
- 2 large egg yolks
- 2 1/2 cups half and half and heavy cream combined
- salt and pepper
Makes two 10″ quiches – halve the recipe for one, like I did here.
This includes the recipe for the crust from Julia Child, however, since I was in a hurry (and still haven’t mastered pie/tart crust), I used a specialty ready made flaky crust from Surfas, which tastes incredible.
Put flour and salt in a large bowl and combine. Add butter and cut with pastry cutter until it is the size of small peas. Add egg yolk and 1/4 cup ice water and mix until moistened. Turn pastry out onto floured surface and knead 2-3 times. Pat into 2 disks and wrap in plastic and refrigerate for 20-30 minutes.
Preheat oven to 375.
Roll out one disk to 12 inch round and put into 10″ tart pan with removable bottom. Repeat with remaining pastry.
Trim excess and refrigerate for 10 minutes.
Line tart shells with foil and fill with dried beans or pie weights. Bake for 20 minutes, until dry.
Remove foil and beans/pie weights and bake another 10 minutes. Keep an eye on it so it doesn’t brown too much. Transfer to a baking sheet.
Oops, I can’t even get it right when I use a ready made crust. I forgot to bake it the last 10 minutes, but the end product was OK, just not as flaky as it could have been.
In a large skillet, cook bacon over medium-high heat until brown and crisp – about 10 minutes.
Drain bacon leaving about 1 tablespoon of bacon fat in pan.
Add leeks and thyme to skillet and season with salt and pepper and cook over medium heat,
stirring until leeks are soft, about five minutes.
Transfer to bowl to cool.
Stir in bacon and cheese.
In a bowl whisk egg, egg yolks and heavy cream and season with salt and pepper.
Divide bacon/leek mixture into tart shells.
Pour custard into tart shells and
bake for 30 minutes, rotating baking sheet half way.
Transfer to rack and let cool 15 minutes. Remove ring