Bell Pepper And Leek Quiche
Serving Size / Yield
- For the Tart Shell:
- 2 1/2 T. water, room temperature
- 1/2 tsp. salt
- 1/2 C. unsalted butter, room temperature
- 1 1/2 C. all-purpose flour
- For the Filling:
- ½ C. leek, chopped and washed
- ½ C. red onion, chopped
- ½ C. green bell pepper, chopped
- ½ C. yellow bell pepper, chopped
- 2 T. butter
- 1 large egg
- 1/2 egg yolk, keep remaining egg in a small bowl
- 1/2 C. heavy cream
- 1/2 C. whole milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- pinch of nutmeg
- 1/2 C. swiss cheese, grated
- 2 T. parmesan, grated
In a small bowl, stir together water and salt until salt is dissolved.
In another bowl, combine room temperature butter with flour and mix. Do not overmix.
Add a T. of prepared salt water until it dough forms a ball. Do not knead the dough.
Put the dough on a plastic wrap and pat to form a 5 inch disk.
Cover and refrigerate overnight.
Let the dough sit on countertop for 10 minutes before rolling.
Lightly dust parchment with flour and roll it to 12 inch diameter, about ¼ inch thick circle and line a 9 inch tart pan/ring with it.
Using a fork dot the bottom surface.
Refrigerate the tart pan uncovered for at least 2 hours or overnight.
Heat the pan over medium heat.
Add butter, leeks, onion, and bell pepper.
Turn the heat down and cook the vegetable for about 10 minutes.
Refrigerate this mix overnight.
Preheat the oven to 325° F.
Line the tart pan and blind bake with parchment paper and put pie weights in it for 55 minutes.
Remove the parchment with pie weights and bake another 5 minutes until nice golden brown in color.
Remove from oven, brush it with the egg kept aside and bake for 5 more minutes.
Preheat the oven to 350° F.
Mix cream, milk, 1 egg, 1/2 egg yolk, salt, pepper, and nutmeg.
Put the vegetables, cheeses and prepared egg mixture in baked tart shell.
Bake for 30 minutes and broil for 2-3 minutes.
Put the pan on cooling rack for 30 minutes to cool.