Potato and Leek Quiche

18 May

Have you ever woken up one day with the memory of some perfect [insert food name here] on your mind, before promptly embarking on a quest to find the “best” ? You swear you’ve had that perfect slice of carrot cake or juicy burger or fluffy quiche, but you just can’t seem to find one that measures up to your lofty ideals. You come close, yes, but that only makes the search even more frustrating, more teasing.

Enough of this suspense and drama. This quiche is awesome. Everyone should eat it.

Potato and Leek Quiche

adapted from Tartine Bakery, SF

makes 2 9-inch quiches, or a 10-inch plain quiche (without any add-ins)

Note: This quiche recipe is pretty versatile, so you can really throw in any add-in you want (spinach, broccoli, ham, salmon…) or have it plain. The quantities of potatoes, leeks, and cheese in my recipe is pretty rough and open to adjustments depending on your preferences. Just keep in mind that if you put 2 potatoes and 2 leeks in, your quiche will be more chunky add-ins than custardy egg filling.

2 pastry/tart shells, baked until golden-brown and cooled in pan (A crust recipe complete with 3 sticks of butter is in the link above, but I cheated and used crust from the freezer. I prefer shortcrust over puff pastry, but either will taste good–puff pastry just gets soggier.)

1-2 potato, peeled and cubed
1-2 leeks, washed and chopped (rinse the outside, slice in half lengthwise, chop in ~1 cm slices, separate layers, swirl around in a bowl of water, scoop out leek slices)
6-8 bacon slices, cooked and crumbled
olive oil

5 eggs
3 tbsp flour
1 cup creme fraiche
1 cup whole milk
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme, finely chopped (optional)
(optional: ~1/2 cup shredded cheese–I used a few handfuls of gouda and emmental)

1. Have the oven at 375°F/190°C.

2. Boil the cubed potato for about 7 minutes, until almost fully cooked. Drain.

3. Heat some olive oil in a pan over medium heat and saute the leeks until wilted and just starting to brown.

4. Beat 1 egg and 3 tbsp flour at high speed with an electric mixer or by hand until smooth. Beat in the remaining 4 eggs until blended.

5. In a separate bowl, whisk the 1 cup creme fraiche until smooth, then whisk in the 1 cup milk.

6. Pour the egg mixture through a strainer/fine-mesh sieve into the milk mixture. Whisk in the 1 tsp salt, 1/2 tsp pepper, and 1 tbsp thyme. Stir in the leeks and potatoes. Stir in shredded cheese. You can also add some cheese on top when the quiche is almost done cooking.

7. Divide the egg mixture equally between the two tart shells. Bake in the oven for 10 minutes. Reduce the oven temperature to 325° and bake 30-40 min longer, until the filling is just set. (Alternatively, be lazy like me and just bake for about 45-50 min. at 350°F/180°C). The center of the quiche should be somewhat firm, not liquidy.

8. Let the quiche cool for about 20 minutes to let the custard set. Serve warm or at room temperature. Or straight out of the fridge at 2 A.M.

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