A deliciously decadent quiche made in an easy no-roll pie crust.
*For the Crust: see note below if you’re using a pie dish larger or deeper than the standard 9-inch pie plate
- 2 cups (256 grams) all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking powder
- 7 tablespoons melted butter or olive oil
- 1/4 cup cold water
For the Filling:
- 2 tablespoons unsalted butter
- 2 leeks, trimmed, rinsed and thinly sliced (about1 1/2 cups) (fibrous green parts saved for stock)
- 3–4 small Yukon gold potatoes, sliced 1/2 inch thick
- 2 tablespoon olive oil
- Pinch of salt and a few grinds of fresh cracked black pepper or a sprinkle of smoky paprika
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of crushed red pepper flakes
- 3/4 cup grated gruyere cheese or goat cheese crumbles
- A few tablespoons finely chopped chives for serving
- To make the crust, in a medium bowl whisk together flour salt, sugar, and baking powder. In a small bowl whisk together melted butter or oil and water. Pour the wet ingredients into the dry and toss together with a fork until the dry ingredients are moistened. Transfer the shaggy mixture to the bottom of a standard 9-inch pie plate and press along the bottom and sides of the pan. Use the bottom of a metal measuring cup to create an even layer of pie crust mixture along the bottom of the pan. Press along the sides of the pan and use your fingers to pinch a scalloped pattern along the edge of the pan. Refrigerate until ready to fill.
- To make the filling, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line with parchment paper. Add potato slices and toss with oil, salt and pepper or paprika. Roast until softened, about 20 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F.
- While the potatoes cook, melt butter in a medium skillet over medium heat. Add the thinly sliced leeks and cook until softened and almost translucent, about 5 minutes. Remove from heat and set aside.
- In a medium bowl whisk together eggs, cream, milk, garlic powder, salt, and pepper.
- To arrange quiche, remove the crust from the refrigerator. Arrange leeks and potatoes in an even layer across the crust. Sprinkle with cheese. Pour the egg custard over the ingredients. Place in the oven to bake for 45-55 minutes until golden and puffed across the entire quiche. When you jiggle the quiche it shouldn’t shake in a wake like motion, it should shake more like jello.
- Allow to cool and set for 20 minutes. Enjoy this quiche warm from the oven or chilled from the fridge. Sprinkle with chives and serve with salad.
- Quiche will last for up to 4 days in the refrigerator.
*If you are baking in a larger pie dish, you’ll want more crust dough to spread through the pan. Here’s the recipe: 3 cups (384 grams) all-purpose flour, 1 teaspoon salt, 1 1/2 teaspoon granulated sugar, 3/4 teaspoon baking powder, 2/3 cup oil or melted butter, 7 tablespoons cold water.
Crust recipe adapted just slightly from King Arthur Flour.