|
Crust:
Mix flour with butter, olive oil, salt and yolks with a pastry blender. Avoid kneading dough with hands. Gradually add cold water until dough becomes soft. Refrigerate for ½ hour.
Roll out dough with a rolling pin to the size of a tart pan 10 in (20 cm). Transfer dough pressing into the pan with fingers. Prick the bottom with a fork or cut a round of parchment paper, fit it over dough and fill center with weights.
Bake 350°F (175°C) for 15 minutes. Remove paper and weights and bake 5 minutes more. Remove from the oven and set aside to cool.
Filling:
Melt butter in a deep skillet and sauté leek until very soft (20 – 30 min). Stir in ham and mix well. Remove from the heat and cool.
Beat eggs slightly with heavy cream and add parmesan cheese. Season with salt, pepper and nutmeg and stir into leek mixture. Pour mixture into cooked crust.
Bake in preheated moderate oven to 400°F (200°C) for 1 hour or until quiche is set and has a golden color. Remove from the oven and cool for 10 minutes before serving.
Other quiches:
Caramelized onion quiche
Mushroom quiche with parsley crust
Gruyere quiche
|
){kind=small}
