Ingredients:
- For the pastry:
- 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
For the filling:
- 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
Directions:
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.
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.
Makes one 9-inch quiche; serves 4 to 6.
Adapted from
Williams-Sonoma Kitchen Library Series,
Breakfasts & Brunches,
by Norman Kolpas
(Time-Life Books, 1997).
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