Quiche is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!
Follow along with the recipes below!
SAVORY PIE CRUST
- Yield: Enough for one 2-crust pie
- Prep Time: 15 minutes
- 4 cups (500 g) cake & pastry flour
- 1 ½ tsp (7 g) salt
- 1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
- ½ cup (125 mL) cool water
- 2 eggs
- Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
- Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
- Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
- At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
- Yield: 1 9-inch fluted quiche
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour
- ½ recipe savory pie crust
- 1 Tbsp butter
- 1 ½ cups (375 mL) chopped leeks, white and light green part only
- 1 cup (80 g) coarsely grated Gruyere cheese
- 4 large eggs
- 1 2/3 cups (400 mL) whipping cream
- pinch grated nutmeg
- pinch salt & pepper
- On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
- Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
- Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
- Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.