Another Taste of The Gables

Spring will be upon us soon, and this recipe is perfect for the season.

quiche photo 2Leek and Potato Quiche with Smoked Whiting

Filling

  • 1 large leek, cutting into rings and washed thoroughly
  • 2 potatoes, peeled, sliced and blanched until fork tender
  • 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 5 eggs and 2 yolks
  • 1 tablespoon sour cream or crème fraîche
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon white pepper
  • 1 cup smoked whiting, picked carefully for pin bones
  • salt & black pepper to taste

Crust

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 stick good quality butter
  • 1 egg, beaten
  • 5-6 tablespoons ice cold water

For the crust:

In a food processor, cut the butter into the flour and salt. Pulse the machine until medium size crumbs form. Add the egg and pulse again. Add 2-3 tablespoons cold water, and combine again.

Add the reserved cold water little by little, until the dough barely comes together when you pinch it with your fingers. Turn it out onto a large piece of plastic wrap and form into a ball. do not overwork it. Refrigerate for at least one hour.

Roll out the dough into a 9-inch tart pan. Place a greased piece of foil on top, and chill 15 minutes. Place pie weights or a few handfuls of dried beans on top of foil. Bake the crust in a 350-degrees oven until the crust is barely golden brown. Let cool.

For the filling:

Gently sauté the leeks in olive oil and 2 tablespoons of butter. Do this slowly until they are soft and fragrant. Season with salt and pepper, remove from the pan, and let cool.

Toss the cooled potatoes with the leeks. Season to taste. Add half of the parsley, and toss.

Scramble the eggs and yolks with the sour cream and remaining melted butter. Add a generous pinch of salt and pepper. Add remaining parsley. Layer the leeks, potatoes and flaked whiting in the cooked and cooled pie crust. Slowly add the eggs until almost full.

Though you may have extra scrambled eggs, do not be tempted to overfill. Bake at 325 degrees until the eggs are set, about 20 to 30 minutes., moving the egg mixture around from time to time with a chopstick to ensure event cooking.

Serve warm or room temperature, but not too to or cold, along with simple arugula or mixed-green salad with lemon and olive oil

Makes one 9-inch quiche.