Shared by Nechama and Anat Rivlin
Shared by Nechama and Anat Rivlin
Leek and Cheese Quiche
Yield: 8 servingsTime: 1 hour 40 minutes
Leek and Cheese Quiche
Yield: 8 servingsTime: 1 hour 40 minutesFamily Journey
Bilozerka, Ukraine and Maryina Gorka, BelarusTel AvivMoshav Herut, Israel
JerusalemTel Aviv
When Anat Rivlin and her sister visited Paris as young adults, they ordered quiche Lorraine, which they thought they knew from their mother. It came with leeks and cheese, like the one they were raised on, but also, bacon. Anat always called this recipe quiche Lorraine, even though it’s made without one of the three classic fillings, so it can be both kosher and vegetarian.
If you like, you can add chopped herbs like thyme or rosemary to the crust.
Ingredients
For the dough:
- 7 tablespoons (100 g) unsalted butter, cold and cubed, plus more for greasing
- 1½ cups (210 g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons sparkling water, cold
For the Filling:
- 5 tablespoons (65 g) unsalted butter, cubed and divided
- 1 tablespoon neutral oil
- 3 stalks of leeks, white part only, sliced into ½ inch pieces
- Kosher salt
- 3 eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ teaspoon white pepper
- 2-3 tablespoons (35 g) grated kashkaval cheese, or other semi-hard cheese such as provolone
- 2-3 tablespoons (35 g) grated parmesan
Preparation
Step 1
Preheat the oven to 350°F and grease a 9-inch tart pan with butter.
Step 2
In a food processor, add the butter, flour, and salt and pulse a few times until coarse crumbs are formed. Add the sparkling water and continue mixing just until a ball is formed.
Step 3
Transfer the dough onto a lightly floured surface and roll it into a sheet slightly larger than the tart pan. Carefully place the dough into the tart pan and press it into the bottom and sides of the pan. Prick the dough with a fork all over the bottom of the pan.
Step 4
Place a large piece of parchment paper over the dough to completely cover it and pour 1 cup of any type of dried beans or pie weights over the parchment paper (this will prevent the dough from shrinking or puffing up during baking). Transfer the tart pan into the oven and bake for 20 minutes. Carefully remove the parchment paper and beans from the pan and continue baking the dough for about 15 minutes, until golden. Set aside.
Step 5
Meanwhile, prepare the filling: Place a large pan over medium heat and add 3 tablespoons of butter and the olive oil. Once the butter has melted, add the leeks, season with salt to taste, and sauté for about 7 minutes, until lightly golden, stirring occasionally. Remove from the heat and let the leeks cool slightly. Spread the leeks in one layer on the baked crust.
Step 6
In a large bowl, beat the eggs, heavy cream, milk, white pepper, and ½ teaspoon of salt, until well combined. Pour the mixture over the leeks, then arrange the remaining butter cubes evenly on top. Transfer to the oven and bake for 10 minutes. Then, sprinkle the grated cheeses on top of the quiche and continue to bake for 45 minutes, until the quiche is golden brown. Remove the quiche from the oven and let cool for 10 minutes. Slice the quiche and serve.
This recipe first appeared on the website of Asif: Culinary Institute of Israel. Find more Asif recipes here.
