Quiche Lorraine


I ate at Le Pain Quotidien recently and had an AMAZING quiche. I was expecting an overcooked fairly tasteless quiche but this was anything but tasteless or overcooked. They also served it with pesto which was also a great addition, but to be honest it sung on its own.

I was hoping that Le Pain Quotidien would publish their recipe somewhere, but seems they have it locked away in their recipe book. But Smitten Kitchen has blogged her version of it, so I have shamelessly copied it here. In case she removes it, of course 🙂

IMG_2581

Ingredients:

  • 1 3/4 cups diced leeks, white and light green only (from one super-big leek or 2 large leeks)
  • 3/4 cup diced onion
  • 3 teaspoons olive oil
  • 1 1/4 cups flour
  • 1 tablespoon plus 2 teaspoons cornstarch
  • Salt
  • 85g butter, diced
  • 4 eggs, divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 300ml sour cream
  • Pinch nutmeg
  • Pinch pepper
  • 1 1/2 cups diced ham (about 200g)
  • 3/4 cup grated Gruyere

Method:

  1. Preheat the oven to 350 degrees.
  2. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
  3. Meanwhile, in a food processor, combine the flour, cornstarch and 1/4 teaspoon salt. Add the butter in and blitz until it is in very tiny bits.
  4. Add one egg and mix it until a dough forms.
  5. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles.
  6. Crimp the edges, and refrigerate for 30 minutes.
  7. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter.
  8. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
  9. Bake until puffed and golden, about 30-35 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.
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Posted in Cooking

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