Not just another pumpkin quiche. This leek and pumpkin quiche has the best flaky crust, with gruyere and parmesan cheeses mixed with herbs. On top fried leeks give that necessary crunchiness alongside the cheesy pumpkin filling. This quiche makes a great breakfast and you can even make it ahead.
I love quiche for so many reasons, but one of the things I love the most about quiche is that it’s simple to put together once you have the crust taken care of. Another great reason is that it pairs itself perfectly with seasonal ingredients, like pumpkin.
I read this article “State of Paris Streets That’s Inspired Its Very Own ‘Syndrome” that had me laughing so hard. I think everyone who dreams of visiting a city has some disappointments when they get there for the fist time. My Paris Syndrome is completely different from tha of the Japanese people. Paris never disappoints me! Salut!
- For the crust (Macrina Bakery Recipe)
- 5¼ c. unbleached, all purpose flour
- 1 T. kosher salt
- 1½ sticks unsalted butter, chilled and cut into ¼ in pieces
- 1¾ c. solid vegetable shortening, chilled, cut into ¼ in pieces
- 1 c. ice water
- Quiche Filling
- ½ c. Gruyere cheese, shredded
- ½ c. Parmesan cheese, shredded
- 1 c. whole milk
- 1 leek, diced and sautéed in butter until soft
- 2 large eggs
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh sage, chopped
- 2 T. salt
- ½ T. pepper
- ¼ tsp. ground nutmeg
- 1 c. pumpkin puree
- Combine flour and salt in a large bowl.
- Cut in butter with a pastry blender or fork or your fingers.
- Add shortening and blend again until dough looks like crumbs.
- Add ice water and mix until dough sticks together when pinched.
- Turn dough out onto a floured surface and pat into a square.
- Wrap in plastic and refrigerate for at least 1hour before using.
- This recipe is enough for two pies or tarts.
- For the tart
- Pull dough out of the refrigerator at least 1 hour before rolling.
- Divide in half and refrigerate the rest.
- With floured hands, shape the dough into a ball on a lightly floured surface, roll dough into a 14 in. round.
- Place into a 9 or 13 in. removeable bottom tart pan.
- Trim all but ¾ in. of the overhang and fold over the edge creating a double thick crust edge around the tart shell.
- Chill for at least 30 minutes.
- Preheat oven to 350F.
- Line tart shell with parchment and fill with beans as a pie weight.
- Bake until golden, 25-35 minutes, depending upon the size of the tart shell.
- Let shell cool with pie weights completely before filling.
- Final Step
- Preheat oven to 400F
- Combine all ingredients and mix well.
- Pour into quiche shell and bake for 45-50 minutes until a toothpick inserted comes out clean.
- Let cool for 20 minutes before slicing.
Beijos e Tchau!
Ludmilla and Marilyn Chudda