QUICHE - ASPARAGUS, LEEK AND GRUYERE

By akselden

Chill 30 minutes then 30 minutes again.

Ingredients

• Pastry
• 2 C. flour, more for dusting
• 1 tsp. salt
• 1/4 tsp. sugar
• 3/4 C. (1 1/2 sticks) unsalted butter, cold and cut into small chunks
• 1 large egg yolk
• 3 T. ice water, plus more if needed
• Filling
• 2 T. extra-virgin olive oil
• 2 leeks, white and light green parts only, cut in half lengthwise then
• crosswise into 1/4" slices. Rinse thoroughly.
• 1 bunch asparagus (about 1 lb.) stems
• removed
• 6 oz. Gruyere cheese, grated (about 2 C.)
• 4 eggs
• 2 C. heavy cream
• 1 garlic clove, minced
• 1/2 tsp. freshly chopped thyme
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

To make the pastry:
Pre-heat the oven to 375° To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together. If it is crumbly, add more ice water, 1 T. at a time.

Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14" circle about 1/4- inch thick. Carefully roll the dough up onto the pin and lay it inside a 9-inch tart pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven.

Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes or until lightly golden around the edges. Remove foil and pie weights, and return to oven for 3 to 5 minutes. Allow to cool slightly.

To make the filling:
Heat a saute pan with the olive oil over medium-low heat and add the leeks. Slowly cook the leeks, stirring until they caramelize and release their natural sugars. Add a couple of T. of water to help the leeks break down, if needed. Remove from heat.

Bring a large pot of salted water to boil. Blanch the asparagus in it for 3 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and set aside.

In a large bowl, beat the eggs until frothy, pour in the cream; add the garlic and fresh thyme; season with salt and pepper.

Arrange the leek and asparagus over the bottom of the crust and carefully pour in the cream and egg mixture (allowing enough room for the cheese). Spread the gruyere evenly over the filling and bake for approximately 30 minutes or until the quiche is set.
Remove to wire rack and let cool. Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold and transfer to a serving plate. Cut into wedges and serve.