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Crust:
Filling:
Prepare the crust dough in a 10" or more quiche pan. Make it in advance and chill it, pre-rolled or already lining the pan. If the crust dough is not already prepared, make the dough, and while the dough chills, prepare the quiche filling.
Make Crust:
When the crumbs look wet, press them together into a large ball.
Wrap the ball of dough in plastic wrap or wax paper and let chill in the refrigerator for at least an hour. (If in a hurry, chill the dough for approximately 20 minutes in the freezer.)
When dough is well-chilled, place on a clean, lightly floured piece of parchment or waxed paper, and roll out to 1/8" thick. If the dough sticks to the rolling pin, flour the surface of the rolling pin.
Invert quiche pan over the dough, and using the waxed paper, flip the dough and pan over so that the dough falls into the pie plate.
Using a knife or kitchen sheers, trim excess dough from around the edges of the pan leaving approximately a 1/2" border around the rim.
Fold over this border onto the rim of the pie plate and crimp by pinching it between your fingers.
Blind bake the empty shell: Prick the bottom of the dough with the tines of a fork and line with aluminum foil. Carefully pour one cup beans or rice on top of the foil. (These act as weights keep the crust from bubbling up from the bottom of quiche pan as it cooks.
Keep the same beans or rice and use them repeatedly for blind baking.
Bake crust for 10 to 12 minutes.
To remove the crust from the oven, gather together the edges of the foil and lift the weights out of the crust.
Make Filling:
Beat six eggs in a large bowl while you gently heat the cream until warm. Stir two ladles of beaten egg into the cream, to cool it slightly and then add this mixture back to the bowl with the rest of the eggs.
Add leek and apple mixture, cheese, and herbs to the egg-cream mixture and stir to blend.
Assembly:
Put the quiche pan and baking sheet into the oven and bake for 30 to 40 minutes. The edges of the quiche should be dry and very lightly golden, the middle may jiggle slightly when you shake the baking sheet gently.
Remove quiche from oven and let cool 15 minutes before serving.
Poster's Notes:
This is a special occasion quiche that's perfect for a holiday meal. I make it for my vegetarian son for the High Holidays, and for Shavuot.
Posted by Gloria Whitman
Nutritional Info Per Serving: N/A
1-1/4 cup all-purpose flour
8 tbsp. cold vegetable shortening
1/2 tsp. salt
2 to 3 tbsp. ice water
4 tbsp. butter
3 large leeks, trimmed of all but about 1" of the green portion and washed thoroughly or lots of sweet onions, cut in thin slices
4 medium apples, peeled, cored and cut into thin slices
6 eggs
2 cups heavy cream, evaporated, or condensed milk, or half-and-half
4 ounces (125g) blue cheese, crumbled
1 tbsp. fresh parsley, minced
2 tsp. fresh thyme leaves (1 tsp. dry)
Salt, to taste
Pepper, to taste
Cut or rub together flour, salt, and shortening until the resulting mixture resembles coarse sand. Add ice water, a tbsp. at a time and mix with crumb using a fork.
Heat the butter over medium-high heat in a large skillet. When the butter foams, add the sliced leeks and reduce heat to medium. Sauté the leeks, stirring frequently. When the leeks are translucent and limp add the apple slices and continue to sauté, stirring frequently until apples are tender and leeks are golden. Set aside to cool slightly.
Place the pre-baked piecrust in the center of a baking sheet. This will help you move the pie plate without spilling any of the filling. Gently ladle the filling mixture into the quiche crust. It should nearly reach the top.
This is an unusual quiche that has gotten rave reviews. That is, if you like blue cheese.