Celebrated chef Michael Anthony admits he didn't understand leeks growing up and never ate them. It took living in France for him to fall for their rich, mild flavor. This Leek Quiche recipe, from his cookbook 'V Is for Vegetables,' was the first thing he learned in cooking school in Paris and even part of his final exam, made under close scrutiny of the chefs. So he takes leeks seriously.
Leeks are the mildest of the onion family, less pungent than garlic and shallots, richer and more discreet when cooked. They are not eaten raw but soften quickly, revealing their deliciousness as they warm. Leeks are easy to use, but ensure thorough washing as soil lodges in their tight layers.
This quiche has three distinctive components: the dough, the filling, and the egg mixture—good things to perfect! It's delicious for breakfast and lunch at home, with numerous filling variations like mushrooms, spinach, or onions. The tart comes together quickly if you make the dough in advance. Use only the white and pale green leek parts for the quiche; save the dark greens for stock.
Leek Quiche
Servings: 1 (10-inch) quiche
Ingredients
Tart Dough: 1 ¾ cups flour, 1 teaspoon salt, 9 tablespoons butter (cubed and chilled), 1 egg yolk, up to 4 tablespoons ice water
Filling: 4 tablespoons (½ stick) butter (plus more for pan), 3 large leeks (white and pale green parts, diced), 1 large clove garlic (minced), salt and pepper, small handful fresh flat-leaf parsley (chopped), flour (for pan and rolling)
Egg Mixture: ½ cup whole milk, ½ cup heavy cream, 2 eggs, 1 egg yolk, pinch grated nutmeg, salt and pepper, ¾ cup grated Parmigiano
Directions
Stir together flour and salt in a large bowl. Add butter and, little by little, work it into the flour with your fingertips, flattening to create a sandy mixture. Do not overwork the dough; start with cold butter and touch only with fingertips. Add yolk and 2 tablespoons ice water, then lightly stir and fold with fingers. If mixture seems too dry, add more water drop by drop until it comes together. When it barely becomes a dough, transfer to a bowl, cover with plastic wrap, and refrigerate for about an hour.
Preheat oven to 350°F. Heat 4 tablespoons butter in a large skillet over medium heat. Sweat leeks and garlic with salt and pepper until soft, about 10 minutes. Remove from heat, stir in parsley, and set aside to cool.
Meanwhile, butter and flour a 10-inch tart pan with removable bottom, set on a baking sheet. Roll out dough on floured surface to about 1/8 inch thick. Fit into tart pan, trim excess, and poke bottom with fork in several places to let air escape. Line tart shell with parchment paper and fill with dried chickpeas, beans, or pie weights. Bake for about 25 minutes, then remove parchment and weights and bake until crust is golden and cooked through, another 10 minutes.
When tart shell is ready, whisk together milk, cream, eggs, yolk, nutmeg, and 2 pinches each salt and pepper. Spread leek mixture evenly in shell, then gently pour in milk mixture, leaving top crust exposed. Do not overfill! Top with cheese and bake until filling is set and golden brown, about 30 minutes. Let sit for 10 minutes before serving.
Michael Anthony is executive chef-partner of Gramercy Tavern, chef-partner of Lex Yard at the Waldorf Astoria, and author of 'The Gramercy Tavern Cookbook.' He has received several James Beard Awards including Best Chef in New York City, Outstanding Chef, and a James Beard Book Award for 'V Is for Vegetables.' Prior to joining Gramercy Tavern in 2006, he was executive chef of Blue Hill at Stone Barns.
Excerpted from 'V Is for Vegetables' by Michael Anthony. Copyright 2015 by Michael Anthony and Dorothy Kalins Ink, LLC. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
