Author Notes
Really any combination of vegetables and cheese can be used here. The great part is the crust. I use Deborah Madison's recipe for olive oil pie crust. While she has you roll it out, and prepare for inevitable breakage, I mix the whole thing together in the pie plate and press it out with my fingers. The crust is nutty and crumbly, almost like a savory graham cracker crust. This makes for a simple and comforting dinner after a long day of work. —lesmcs
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Ingredients
- For the crust
-
1.5 cups
all-purpose flour
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0.5 cups
olive oil
-
1 teaspoon
kosher salt
-
2 tablespoons
milk, cream or non-dairy milk
- For the quiche
-
2-3
leeks, white and light green parts, sliced into half moons
-
1.5 cups
very thinly sliced yukon gold potatoes
-
2 tablespoons
unsalted butter
-
6
large eggs
-
2 cups
milk
-
4 ounces
gruyere cheese
-
2 teaspoons
salt
-
1/4 teaspoon
cayenne pepper
Directions
- For the crust
-
Combine all ingredients in your favorite pie plate with a fork until just combined. Press dough down, out and up the sides of the plate. Set aside.
- For the quiche
-
Preheat oven to 400 degrees. Slice leeks lengthwise and then into half moons. Place in a colander and rinse well. Allow to dry as much as possible. Scrub potatoes and very thinly slice. Melt butter in a large frying pan over medium heat. Sauté leeks until soft. Add potatoes and sauté until potatoes are soft and malleable. Don't sweat it if they break apart some. Add salt and black pepper to taste. Remove from heat.
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Whisk together eggs and milk. Add cheese, salt and cayenne and combine well.
-
Put pie plate on a cookie sheet. Place vegetables in pie crust and spread evenly. Pour custard over veggies. Fill almost to the top. You may have some left over custard. Bake for 25-35 minutes or until firm and light brown. Serve with a simple green salad.
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