When the market gives you leeks, make quiche.

This past weekend was the first weekend where it was warm enough for the weekly greenmarket near my apartment to be enjoyable again. There isn't much in season yet, but after a winter of potatoes, apples and onions, it was nice to see a bit of green. I grabbed some beautiful leeks, and gold and red beets, and came home to figure out what to make. 

First up: Bacon Leek Quiche

Balance out the richness of the bacon and cream and pie crust with a good serving of salad.

Then sneak a few extra bites of quiche when you're done:)

Recipe for the salad coming up in the next post.   

Recipe for the salad coming up in the next post. 

 

RECIPE:
Makes 1  9-inch quiche. In hindsight, I would have doubled the recipe to have one to freeze.

CRUST: 
1 1/4 cups all purpose flour
1/4 teaspoon sea salt
1/3 cup cold butter
4-6 tablespoons cold water

METHOD:
1. Preheat oven to 375.
1. Mix together the flour and salt.
2. Mix in the butter. I kept the butter in the freezer then grated it into the bowl, mix it in with the flour till it's evenly distributed and crumbly, I used my hands for this. 
3. Add the water slowly, one tablespoon at a time, just until it's wet enough to hold together in a ball, refrigerate for 30 min. (can make the filling at this time)
4. Roll out the dough to about 1/4 inch thick and lay into a pan. 
5. Bake for 15 to 20 minutes - till edges just start to brown. 
6. Let cool while you finish preparing the rest of the quiche.

FILLING:
5 slices of thick cut bacon, cut into centimeter long pieces (there will be extra)
2 large leeks, thinly sliced
1 teaspoon chopped fresh thyme
4 ounces shredded cave-aged Gruyère
2 large eggs
1 egg yolk
1 cup half-and-half

METHOD:
1. Cut up the bacon, slice the leeks.
2. Cook the bacon till not too crispy, set aside to cool.
3. Leave some bacon fat in the pan, and sweat the leeks in it. 
4. Stir the bacon and leeks together in a bowl, let cool slightly and stir in the grated Gruyère.
5. In a separate bowl, whisk together the eggs and half-and-half.
6. Fill the shell with the leek mixture, pour the egg mixture over the top and bake for about 30 minutes, rotating the pan halfway. 
7. Remove and transfer to a rack to let cool.