On the web this week there was an article about skiing in New England. Unlike earlier, warmer years there has been plenty of cold and snow this winter and now deep into spring. It’s May and people are still maneuvering down white mountain sides.
That lingering winter weather also means that leek season is still upon us. We can find produce, like leeks, years round in our stores, but there is a true leek season running from late fall until May. So we still have the time, and the weather, to enjoy honest, fresh leek flavor. This dish is ideal for an after-ski feast: full of flavor, energy, and best of all warmth.
This quiche concept comes from Kim Laidlaw’s wonderful Home Baked Comfort. That’ concatenation of three wonderful words: home, baked, and comfort. In Home Baked Comfort you’ll find over 100 recipes that resonate as only homey comfort food can. This quiche can be lunch, brunch, or dinner. It can be a side or the main course. Whichever route you take to enjoyment, enjoy it you will. Ham and cheese is a ubiquitous combination that people relish from morning to midnight. Add some leek or onion flavor and embed it all in a crust and you have a complete and most satisfying meal.
The recipe calls for a flaky crust of your choice. If you do get your own copy of Home Baked Comfort, Kim has a perfectly simple and delicious crust recipe there for you. All you’ll need is flour, salt, butter and water. And your food processor. Comfort food can be very easy as you’ll see.
Ham, Leek, and Gruyere Quiche
Yield: serves 6
Ingredients:
- Flaky dough for single, your choice
- 1 small leek, white and pale green parts
- I tablespoon unsalted butter
- Kosher salt and freshly ground pepper
- 1 thick slice Black Forest ham, about 6 ounces, diced
- 2 large eggs
- ½ cup whole milk
- ½ cup crème fraiche or sour cream
- Heaping ½ cup (2 ounces) shredded Gruyere cheese
Preparation:
Prepare the pie dough and chill as directed. On a lightly floured work surface, roll out the dough into an 11-inch round about ⅛-inch thick. Drape the dough over the rolling pin and ease it to a 9-inch tart pan with at least 1-inch sides and a removable bottom. Press the dough into the bottom and up the sides of the pan, then fold the edge over on itself and press together. Put the pan in the freezer and chill for about 15 minutes. Position a rack in the middle of the oven and preheat to 400°F.
Prick the bottom of the pie shell with a fork, then line with foil.
Fill with pie weights or dried beans. Bake until the crust is set but not browned, about 12 minutes. Remove the foil and weights. Prick any bubbles with a fork. Continue to bake until the crust is firm and very lightly golden, about 5 minutes. Set the pan on a wire rack. Position the rack in the upper third of the oven and reduce the temperature to 375°F.
While the crust is baking, quarter the leek lengthwise and slice; you should have about 1 cup (4 ounces). In a frying pan, melt the butter over medium heat. Add the leek and a pinch of salt, and cook, stirring occasionally, until the leek starts to brown and becomes tender, about 3 minutes. Toss the diced ham into the pan, stir to combine with the leek, and remove from the heat.
In a bowl, whisk together the eggs, milk, crème fraiche, a pinch of salt, and a few grinds of pepper. Scatter the ham and leeks evenly over the crust, pour in the egg mixture, and sprinkle the cheese on top. Place the pan on a rimmed baking sheet and bake until the quiche is puffed and lightly golden and a knife inserted into the center comes out clean, 25-30 minutes. If you like, slide the quiche under the broiler for a few minutes to brown the top a bit more. Let the quiche stand on the wire rack for about 10 minutes. Serve warm or at room temperature.
Source: Home Baked Comfort by Kim Laidlaw [Weldon Owen, 2014]