I can make quiche! I decided to try my hands at one to bring over to some friends hosting a garage sale. It turned out quite well. I’m pretty terrible at pie crusts, and even pressed into this pan sloppily, this one worked ok.
My original plan was to do a classic quiche lorraine, using this recipe, but the ham I defrosted seemed on the cusp of bad, so instead I adapted this and filled it with leeks, spinach, and bacon. Pro tip: MAKE SURE all that grit is out of your leeks, as I had a couple of eerily crunchy bites.
1 3/4 cups diced leeks, white and light green only
5 pieces center cut bacon, diced
close to 1 bag baby spinach, wilted
3/4 cup diced onion
2 1/2 teaspoons olive oil (I needed a tad more)
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
3/4 cup grated Swiss cheese
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. Sautee bacon and set aside when cooked. Wilt spinach if you haven’t already.
Combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in using a food processor. Add one egg and mix it until a dough forms. My dough was very crumbly and a bit tough to work with.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used a larger tart plate but it was fine) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
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. Preheat the oven to 350 degrees.
Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the bacon and spinach and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 35 minutes (I went a bit long because of the bigger pan). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature. I made this the night before and reheated at 325 for 15 minutes.