Leek And Canadian Bacon Quiche
Delight in this savory Quiche Lorraine - a buttery pastry crust filled with flavorful Canadian bacon, tender leeks, and rich Gruyère cheese. This classic dish is perfect for a weekend brunch or a cozy weeknight dinner. Enjoy the warmth and comfort of each bite as you savor the combination of ingredients baked together to create a delightful meal that's both satisfying and delicious.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) chilled unsalted butter
- 1/4 cup vegetable shortening
- 3 to 4 Tbs. cold water
- 6 slices Canadian bacon, cut into strips 1 inch
- long by 1/4 inch wide
- 1 Tbs. unsalted butter
- 1 leek, including tender green portions, carefully
- washed and cut crosswise into slices 1/4 inch
- thick
- 3 eggs
- 1 1/2 cups half-and-half
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 6 oz. Gruyère or Jarlsberg cheese, shredded
- 1 1/2 tsp. cornstarch
Instructions
- To make the pastry, in a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse bread crumbs. Sprinkle in the water 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
- Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or cover with plastic wrap and refrigerate for up to 2 days.
- Preheat an oven to 425ºF.
- On a lightly floured work surface, roll out the pastry dough into a 12-inch round. Drape the pastry over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim.
- Prick the bottom and sides of the pastry shell with a fork. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325ºF.
- To make the filling, in a nonstick fry pan over medium heat, sauté the Canadian bacon until it begins to brown, 2 to 3 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the fat, reduce the heat to medium-low and melt the butter in the pan. Add the leek and sauté, stirring frequently, until tender, about 10 minutes. Set aside.
- In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the half-and-half, salt and pepper. In another bowl, toss the cheese with the cornstarch. Add the cheese, bacon and leek to the egg mixture and stir well. Pour into the pastry shell.
- Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil.
- Transfer the pan to a wire rack and let cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm.
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