Leek, Bacon, and Mushroom Quiche

Quiche with leeks, bacon and mushrooms

 

quiche with leeks, bacon and mushroom

 

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Last night around 10 pm, I remembered that I had invited a friend over for lunch……uh oh.  I had completely forgotten, and didn’t have anything in mind or ready to prepare.  So I looked in my fridge and pantry……and voila!  I love that you can make a Quiche out of basically anything.  Just as long as you have the mains, which are flour, eggs, cream and cheese, it doesn’t matter what the fillings are.  I think that it’s versatility has made it a mainstay in my house!.  So these were the ingredients I had in my pantry and fridge, but feel free to swap any of the ingredients for the ones you have on hand.

So here’s what you’re going to need:

For the crust:

250g all-purpose flour

150g butter, chilled and cut into 1 inch cubes

1 tsp salt

1 egg

1 tbsp cold milk

For the filling:

1 leek, halved and thinly sliced

2 slices bacon, julienned

1 small can sliced mushrooms, drained

1 egg

3 egg yolks

300ml heavy cream

1 1/2 cups Emmenthal (swiss cheese), grated

1 tsp salt

freshly ground pepper to taste

pinch of nutmeg

 

In a large bowl, add the flour, salt, and butter, mix with a pastry blender until it resembles coarse sand.  Add the egg and milk, and mix with your hands until it forms a ball.  Flatten it with your hand into a disk, and cover with plastic wrap and refrigerate for 30 minutes.

In the meantime, make the filling.  Saute the leeks and bacon together over low heat for about 10 minutes until soft and bacon is cooked but not crispy.  Let cool.  In a large bowl, mix the cream, eggs, salt, pepper and nutmeg.  Add the leek mixture, and half of the grated cheese.  Mix well and set aside.

Pre-heat oven to 190C (375F), take dough out of the fridge and place on a counter dusted with flour.  Roll out the dough into a disk that is about 2mm thick.  Place in a buttered tart or springform pan, cover with plastic and refrigerate for another 20 minutes.

Take the dough out, and with a fork pinch all over.  Cover with parchment paper and place pie weights or beans in the pan.  Cook in the oven for 15 minutes.  Reduce the heat to 170C (350F) and remove the parchment and pie weights, and cook for another 5 minutes.

Take out of the oven, and sprinkle the remaining cheese onto the bottom of the crust, and then add the filling mixture.  Cook for about 25-30 minutes, or until it is set but still has a slight wobble.  Let cool on a rack and serve warm or at room temperature.  Serve with a green salad and basic vinaigrette!

From my kitchen to yours,

Carla

Asparagus and Red Pepper Quiche

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Spring has definitely sprung, and as the days grow warmer in Madrid, it’s time to eat lighter and take advantage of nature’s bounty.  Asparagus is something that I look forward to every year, especially since my daughter absolutely loves them.  Yet I find that I seem to prepare them in the same ways, lightly sautéed either with eggs, parmesan or just a simple vinaigrette.

This year, I was going through a book that I have not opened in a long time.  My copy of Michel Roux’s “Pastry; Sweet and Savoury” has been sitting on my shelf for years.  I always leaf through it, and promise myself that I will try some of the recipes, yet I think I have only made one before.

I remember I bought the tart pan for this recipe specifically a couple of years ago, because the picture in the book struck me for its beauty.  I was a bit wary though, because the many times I had read the recipe, it seemed quite complicated.  I wasn’t wrong.  But what I didn’t realize, was how wonderful and delicious it is.  So yes, it is time-consuming, but I think if you tackle it bit by bit then it will become infinitely easier.  It isn’t hard, just laborious.

The result is a Quiche so elegant, so refined and bursting with spring flavors.  I hope you will try it too.  Oh, and the pastry is to die for.  ‘Nuff said.

So here’s what you’re going to need:

Adapted from Michel Roux’s  Pastry; Sweet and Savoury

1 recipe short crust dough (follows)

40-45 medium asparagus stalks

salt and freshly ground pepper

5 red peppers, semi-confit (recipe follows) 600g total weight before confit

1 egg

1 egg yolk

200ml whipping cream

pinch of nutmeg

6 dill sprigs

Roll out the dough to 3mm and cover the elongated tart pan.  Cover and refrigerate for 20 minutes.

Preheat oven to 190C, poke the dough in the tart pan and cover it with parchment and pie weights (or dried beans if you don’t have pie weights).  Bake for 20 minutes.   Lower the heat to 170C, remove pie weights and parchment and bake for another 10 minutes.  Remove from oven and proceed with the filling.

Trim asparagus to 10cm to fit the tart pan ( do use a ruler).  Reserve bottom stalks for soups or frittata.  Steam until just tender, about 3 minutes.  Rinse under cold water to stop the cooking process and set aside.

Chop the already confit peppers, and set on a paper towel to drain off all the oil.  Place evenly on the baked tart pan.

In a medium bowl, mix the egg and the yolk with the cream, season with nutmeg, salt and pepper.  Pour 3/4 of the cream mix onto the peppers.  Carefully place the asparagus, 2 by 2 horizontally facing opposite sides in your tart pan.  Spoon the rest of the cream mixture on top.  Bake in oven for 30 minutes.  Take out of the oven and place over a rack to cool for 20 minutes before unmolding.

With a spatula, lift the Quiche on to a plate.  Place the dill springs on top, and serve warm.  You can accompany it with a side salad for a perfect spring meal.

SHORT CRUST DOUGH RECIPE:

250g flour

150g cold unsalted butter, cut into small squares

1/2 tsp salt

1 egg

1 tbsp cold milk

In a large bowl, add all the ingredients.  With your fingertips, start mixing all the ingredients until it resembles wet sand.  Form into a ball, cover with plastic wrap and refrigerate for 1 hour or up to a week.  You can also freeze it for up to 3  months.

CONFIT RED PEPPERS RECIPE:

600g red peppers (if not for this recipe, you can use whatever color you want, or a mix)

600ml of olive oil

2 thyme sprigs

1 bay leaf

1 rosemary sprig

1 garlic clove, peeled

1 tsp black or white peppercorns

Roast the peppers, in the broiler or on a grill.  Char the skin all over, then place in a plastic bag for 15 minutes to cool and sweat.  Remove skin and seeds.

Heat oil in a small stock pot to 70C (very very low heat).  Add all the ingredients plus the peppers and cook for 30 minutes.  Let cool, and if not using immediately, place the oil with all the ingredients in an airtight container in the refrigerator until you are going to use them.

From my kitchen to yours,

Carla