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Leek and Onion Quiche

Yield 8 servings.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons butter
  • 3 tablespoons shortening
  • 4 tablespoons cold water
  • 1 cup chopped onion
  • 1 cup chopped leeks (white portion only)
  • 2 teaspoons minced garlic
  • 2 tablespoons butter, melted
  • 1/2 teaspoon dried whole tarragon
  • 1 cup (4 ounces) shredded Gruye@Sre cheese, divided
  • 4 eggs, lightly beaten
  • 2 cups whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Nutrition Information

  • calories 546
  • caloriesfromfat 74 %
  • fat 45 g
  • satfat 25.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.8 g
  • carbohydrate 24.7 g
  • fiber 0.0 g
  • cholesterol 239 mg
  • iron 0.0 mg
  • sodium 517 mg
  • calcium 0.0 mg

How to Make It

  1. Combine flour and 1/2 teaspoon salt; cut in butter and shortening with pastry blender until mixture is crumbly. Sprinkle water (1 tablespoon at a time) over surface, stirring with a fork until dry ingredients are moistened. Shape into a ball; chill 1 hour.

  2. Roll pastry to a 12-inch circle on a floured surface. Line a 10-inch quiche dish with pastry; trim excess pastry around edges. Chill 30 minutes. Line dish with aluminum foil; add pie weights. Spread pie weights over bottom and up sides of foil-lined pastry. Bake at 425° for 15 minutes. Remove aluminum foil and pie weights. Bake an additional 5 minutes. Let cool completely on a wire rack.

  3. Saute onion, leeks, and garlic in 2 tablespoons butter in a large skillet over medium-high heat until vegetables are tender. Remove from heat; stir in tarragon. Sprinkle 1/4 cup cheese in baked pastry shell. Spoon onion mixture over cheese. Combine eggs and remaining ingredients; stir with a wire whisk. Pour over onion mixture in pastry shell. Sprinkle with remaining 3/4 cup cheese. Bake at 350° for 30 minutes or just until set. Let stand 10 minutes before slicing.

Light and Luscious