Recipe - Leek And Bacon Quiche

PATE BRISEE
1 1/3 cup Flour
One half cup Cold unsalted butter; cut in
1/2" cubes, (1 stick)
1 Egg
One fourth teaspoon Salt
2 tablespoon Iced water; (2 to 3)

FILLING
One half pound Slab bacon; cut in 1/2"
cubes
2 Chopped leeks; white & light
green
Parts only; (about 2 cups)
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1 tablespoon Dijon mustard
3 Eggs
1 One half cup Milk
One fourth pound Gruyere cheese; grated
(about 1 1/3 cups)

In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon
of the water. Mix lightly with your fingertips until pastry forms peasized
pieces. You should be able to see chunks of fat, and the pastry should be
moist enough to begin to stick together. If the pastry is too dry, add up
to 2 more tablespoons of water.

Turn the pastry out onto a lightly floured work surface, dust with flour,
and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a
plastic bag and form pastry into a disk. Refrigerate a minimum of 30
minutes, or as long as 3 days.

Cook bacon in a skillet over low heat until tender, not crisp. Add leeks,
salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10
minutes. Drain off excess fat, if any. Set aside.

Preheat the oven to 375 degrees F and arrange the rack in the middle of the
oven. On a generously floured surface, roll pastry from center out, lifting
pastry, turning it slightly, and occasionally flipping to prevent sticking.
Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan
and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch
up excess pastry to form a rim and flute the edges. Prick the bottom all
over with a fork. Line pastry with a sheet of parchment or aluminum foil
larger than the pan, and fill with pie weights, rice, or beans. Bake about
20 minutes, until the edges begin to color. Remove the paper and weights,
and spread the mustard over the bottom of the pastry. Lower the oven
temperature to 325 degrees F.

In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese
mixture. Pour the custard into the pie shell to within 1/4inch of the top
of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool
10 minutes before serving. Serve warm or room temperature.

Yield: 6 to 8 servings TAMALES WORLD TOUR SHOW #WT1A20

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #806 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997