Macrina's Bacon, Leek, and Gruyere Quiche
from Macrina Bakery
Makes 1 (9-inch) Quiche
- 5 slices bacon
- 3 medium leeks
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 eggs
- 2 egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon ground white pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh Italian parsley
- 2 ounces (about 4 slices) Gruyére, grated
- 1 pre-baked (9-inch) Flaky Pie Dough tart shell
1. Preheat oven to 325° F. Cut bacon into 1/4 inch pieces and place in a medium sauté pan. Cook over medium heat until fat is rendered and bacon is golden brown. Remove bacon with a slotted spoon and drain on paper towels.
2. Remove most of the green portion of the leeks and discard. Cut remaining white portions in half lengthwise. Rinse leeks well under running water, then cut into 1/4 inch slices. (You should have about 3 cups of sliced leeks.) Heat olive oil in a medium sauté pan over medium heat. Add the sliced leeks and season with salt and black pepper. Cook until leeks are tender, 3 to 5 minutes. Remove from heat.
3. Combine eggs, egg yolks, heavy cream, milk, 1/2 teaspoon kosher salt, white pepper, thyme and parsley in a medium bowl. Mix well with a whisk.
4. Evenly spread bacon, leeks and Gruyére cheese over the bottom of the pre-baked tart shell. Place shell on a rimmed baking sheet, then fill the shell with the custard mixture. Carefully transfer the baking sheet to the center rack of the oven and bake until custard is set and lightly browned on top, about 45 minutes. Remove from oven and let cool on a wire rack for 15 minutes before serving.
1. Coat your hands with flour and shape the chilled piece of dough into a ball. Working on a floured surface, flatten the ball slightly and roll it into a 14-inch circle, about 1/8 inch thick. Turn the dough occasionally and toss a little flour underneath to keep it from sticking to the work surface. Fold the dough in quarters to make it easier to handle and lift it into your tart pan. Unfold the dough and press it into the pan, then trim away all but 3/4 inch of the overhanging edge. Fold the overhanging edge into the tart pan and press the dough together, creating a double-thick crust around the edge of the tart shell. Chill in the refrigerator or freezer for at least 30 minutes. (Chilling the dough relaxes the gluten and ¬keeps the butter cold. This helps prevent the tart shell from shrinking in the pan while it bakes.) Once the crust is chilled it can be pre-baked or wrapped tightly with plastic and kept frozen for up to 1 month.
2. Preheat oven to 375° F. Line the chilled tart shell with an oversized piece of parchment paper and fill it with dried beans or baking weights. At the bakery we use dried pinto beans, which can be used over and over again. Press the beans down to make sure there are no air pockets between the crust and the parchment paper. Bake on center rack of oven for 25 to 30 minutes, until edges are golden brown. (Baking time will vary slightly depending on the size of the tart shell.) Remove the shell from the oven and let it sit for 15 to 20 minutes before removing the paper and beans. Check to see if the bottom of the shell is done. If the bottom still looks wet, return it to the oven for 2 to 3 minutes. If bubbles appear n the bottom of the crust, carefully depress them with a dishtowel, taking care to avoid the escaping steam. The entire tart shell should have a light, golden brown color. Let cool before filling.