A few garden vegetables continue to give me fits but not the leeks. No, not any longer do they challenge me. Starting them from seed a few years ago was challenging. Then my friend Pat gave me a bundle from her garden to plant and for some reason it’s been smooth sailing since.
Leeks went to seed last fall and are now self sowing here and there and I just transplant those wispy stray plants to a suitable location and leave them be. The slips given to me are Giant Musselburgh and they send up little side plants that can be transplanted. I have conflicting info about these plants actually doing this but mine do so, maybe they are a different variety??? It’s a puzzle.
So I went to the garden yesterday to harvest some leeks for a Quiche. I ran across a recipe I remember writing down many decades ago but had never made. Now seemed the time to make it.
After trimming and washing the leeks on the potting bench outdoors they got a more thorough cleaning in the kitchen sink. Once they are chopped up you should give them a good rinse in a colander and let them drain well. They do tend to pick up a bit of sand and soil as they grow.
You might notice I take a lot of shortcuts when copying a recipe. Sometimes that can be a problem…
I always pre-bake the pie crust when making a Quiche or a custard type pie. You know there are a LOT of ways and recipes for pie crust and many claim the only proper crust for a Quiche is made with butter but use what you like. I grew up using Crisco and it makes a fine pie crust. But I love using lard and we make our own from some well raised local hogs. If you are very careful with the making of that lard the best of it will give you pie crust to talk about, even for a fruit pie or a Quiche.
Lets talk about this recipe which has a lot of fat in it and what changes I made.
The crust: use a frozen crust if you want or your favorite pie dough recipe. Do pre-bake the crust for about ten minutes at 350 F to avoid a soggy bottom crust.
The leeks: I did not cook them in water! Instead they were sauteed in 3 tablespoons of butter for about 15 minutes on low to moderate heat. Stir them so they don’t burn. A little browning is fine.
The custard filling: I saw no need to use 1 1/2 cups of cream! My goodness! I did use 1 cup of whole milk and a half cup of cream. Next time I make this Quiche I will use 1 1/2 cups of milk and expect it will still be rich and delicious. Do scald the milk and let it cool before mixing with the eggs and seasoning.
The topping: surprisingly the 1/4 cup of grated Swiss was a perfect amount of cheese (that is about 1 ounce of cheese). About that 1 tablespoon of butter dotted on top – there doesn’t seem to be any reason to add more fat to the top of this pie with all that it already contains unless it is to brown the top. I left it off and will continue to do so. Not needed.
Baking: The Quiche was done in thirty minutes to my surprise. I owe that to the amount of eggs. There is a big difference between a scrambled egg pie and a Quiche! This one turned out a little “eggy” by my understanding of Quiche which is usually of a jiggly custard like consistency and quite delicate. A scrambled egg pie is more hearty and dense. This tended toward egg pie a bit. I think cutting back on the amount of cream (maybe none) OR using one less egg would do that. That will likely increase the bake time some also.
Eating of the quiche:! Oh my gosh we loved this pie! It was so delicately flavored and divine! If one can say rich and delicate it was every bit that. I served it with a garden fresh salad dressed with an herb vinaigrette and some fruit at the end of the meal. The next day’s leftovers were even better – cold with a hefty side of asparagus and some fruit.
Gene declared of this recipe, “It’s a keeper!”
Click here for the revised recipe.
In other go’ins on I made a batch of peach butter from the last of the frozen peaches and the leek stems went in the freezer to be added to the next batch of chicken stock.
What’s go’in on in your kitchen!