Leek and Rosemary Quiche

WOW!  That is all I have to say about this recipe.  I like quiche, but it has never been one of my favorite foods.  In fact, quiche has always had a baby-shower-esque feel for me.  You eat it because its there, and someone is usually celebrating something.  This quiche recipe has made me rethink my previous analysis.

Ironically, I made this dish as part of our Thanksgiving feast for a vegetarian friend.  I altered the Luna Cafe’s recipe for Leek, Cheddar, and Rosemary Tart.  You can find the original recipe here.  Luckily, Luna Cafe has a few great hints to make cooking quiche pain-free and effortless.  The two main things to know are: 1) Quiche is done when it reaches 160 degrees internal temperature.  Do not overcook!  Custard will curdle at 180 degrees. 2) You will know when to take the quiche out of the oven by the size of the indent in the middle.  This means when the outside begins to set, it will raise around the edges, but not in the middle.  This forms an indent in the middle of the quiche.  When the indent is approximately 3-4 inches from the outside, it is done!  It is safe to take the quiche out of the oven at this point, because it will continue to cook after you take it out of the oven.

Recipe (adapted from Luna’ Cafe’s Leek, Cheddar and Rosemary Tart)

1 prepared pie crust rolled into a quiche pan

2 Tablespoons unsalted butter

2 medium leeks, trimmed and sliced crosswise

2 teaspoons of minced garlic

2 Tablespoons chopped fresh chives

2 teaspoons minced fresh rosemary

3 large eggs

1 1/2 cups half and half

2 cups shredded cheddar cheese

1/3 cup parmesan cheese

salt and pepper to taste

I started by par baking a pie crust.  Par baking is simply partially cooking an item.  You need to do this with the pie crust, otherwise it will not cook properly when you pour the custard over the crust.  I did this by placing a pre-made crust in a greased quiche pan and poking holes in the bottom.  Then I cooked it for about 10 minutes at 350 degrees.  After doing this, take the crust out of the oven and sprinkle lightly with shredded cheese.  This will help keep the crust crispy.

The next step is to cook the veggies.  Melt butter in a pan.  Then add chopped leeks and garlic.  Season with salt and pepper.  Cook until translucent.  Add chopped chives and rosemary and remove mixture from heat.

In a mixing bowl, whisk eggs.  Whisk in half and half.  Season egg mixture with salt and pepper.  Mix cheeses together.  Add a small handful of the cheese mix into the egg mixture and whisk.

Pour the veggie mixture over the crust.  Then pour egg mixture over the leek mixture.  Make sure there is approximately 1/4 to 1/2 inch room at the top of the pan because the egg mixture WILL rise when cooking.  Finally, top with leftover cheese.  Bake quiche at 350 degrees for approximately 35-45 minutes.  Let the quiche cool for about 10 minutes before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s