Monday, October 6, 2014

Bacon and Leek Quiche

I haven't tried to make a quiche since going gluten-free because the crust is such an important component. But yesterday I was up for the challenge, and this bacon and leek quiche was a delicious success.

What You'll Need:
Single Crust Flaky Pastry Dough (see below)
4 slices applewood smoked bacon, coarsely chopped
1 Tbsp unsalted butter
1 cup half and half
2 large eggs
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly grated nutmeg
1 cup shredded Gruyere cheese

For the crust:
1 1/4 cup All Purpose GF Flour
1 Tbsp sugar
1/4 tsp salt
1 stick of cold, unsalted butter, cut into small chunks
3 Tbsp ice water

  1. Prepare the crust first. Combine the flour, sugar and salt in a bowl, then cut in the butter with two knives. Slowly mix in the ice water with a fork until a soft dough forms.  If you have a stand mixer available, you can use the paddle attachment to mix the flour, sugar and salt. Then add the butter and mix until the consistency resembles small peas. Slowly add in the water until a soft dough forms. 
  2. Transfer the dough onto a lightly floured work surface and flatten it into a small disk. Roll out the dough to a 12 inch round. 
  3. Transfer your dough to a 9 inch tart pan with a removable bottom. Fold any overhanging dough into the pan and press it firmly against the sides. The edges of the pan should have about twice as much dough as the bottom. 
  4. Line the dough with foil and put it in the freezer for approximately 30 minutes. Meanwhile, preheat the oven to 375 degrees and ensure that a rack is positioned in the lower third. 
  5. When the dough has chilled, remove it from the freezer and add some pie weights to the top of the foil. Bake for about 20 minutes at 375 degrees. 
  6. Make the filling while your crust bakes. Begin by cooking the bacon in a frying pan until crispy. When it's done, remove it with a slotted spoon to a paper towel-lined plate. 
  7. Wipe the frying pan clean, then heat 1Tbsp butter and sauté the leeks for about 10 minutes, or until soft. Set the cooked leeks aside. 
  8. Combine the eggs, half and half, salt, pepper, and nutmeg in a bowl and whisk to combine. 
  9. Remove the crust from the oven and discard the foil. The crust should be set and just beginning to brown. 
  10. Scatter the bacon, leeks, and cheese evenly over the crust, then pour the egg mixture on top.
  11. Pop the quiche back in the oven for about 30 minutes. The filling will puff up and be golden brown. 
  12. Remove the quiche from the oven when it's cooked, but allow it to cool for a a few minutes before removing the edge of the tart pan and serving. 
I served ours with a big french press full of coffee and some sliced fruit. It made for a very yummy Sunday morning!

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