Tuesday, August 30, 2011

Leek and Ham Quiche

I stayed home today with a severe rumbly tummy. We have tons of food in the fridge right now (chili, pulled pork, etc.), but nothing that soothes a rumbly tummy. So, I decided to make a quiche using Laura Calder's pastry dough that I typically use in a tart. It is so easy to make and it was quite tasty.

Leek and Ham Quiche

1 Plain Pastry Dough (see recipe below)
1 large leek, cleaned and sliced
4 oz. ham, diced
1/4 cup non-fat milk
1/4 cup sour cream
2-3 oz. fresh mozzarella cheese
Salt and Pepper
5 eggs
Chives (for garnish)

1. Preheat the oven to 400 degrees. Roll the pastry dough out and press into a tart pan. Poke with a fork several times. Pre-bake for 10 minutes in the oven. Remove and let cool.

2. In a saute pan, add a little butter to coat the bottom of the pan. Add leeks and slowly saute until they are just starting to caramelize. Add the ham. Cook low and slow for 10 minutes or so until the ham and leeks are caramelized and gorgeous. Set aside to cool.

3. In a separate bowl, whisk the eggs, salt and pepper, sour cream and milk until combined. (If you have half and half or whipping cream, skip the milk and sour cream and use about 1/2 cup of the cream instead - I was out.)

4. Add the leek and ham mixture to the custard and mix well. Pour into the prepared tart shell. Tear the fresh mozzarella into pieces and dot all over the egg mixture.

5. Put in 400 degree oven for 30 minutes. It will be brown and golden when it is cooked and a toothpick will come out clean. Top with chopped chives and slice.

Plain Pastry Dough (Laura Calder's Recipe)
1.5 cups AP flour
1/4 tsp salt
7 tbs chilled unsalted butter, cut into pieces
4-5 tbs ice-cold water, more if needed

1. Combine the flour, salt and butter in a food processor. Pulse until you see the butter start to make little balls. (About 6-8 pulses.)

2. Add the water and pulse until a dough forms. It will not be a perfect round ball, but you'll see it come together. Don't over-process. Remove from the processor and pat into a disk. The dough will be neither sticky nor dry.

3. Put on a floured surface and roll out to fit your tart shell.

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