The Fourth of July is one of my favorite holidays. First, because of the three day weekend, but secondly, because it is our wedding anniversary. We were married on July 5, 2008 and it was the most perfect weekend ( you can see an read a little more about that here). Last year, we were in the process of moving and spent the holiday with friends. This year, we decided to stay here in D.C. for the weekend and are looking forward to some much needed FUN!
I actually made this quiche the weekend after Memorial Day for friends that were visiting from Jersey (Hi Megan, Jeff, Jen and Danny!). Clearly, I have not been the best at staying on top of posting regularly. Our friends were actually guinea pigs for this quiche, as I was assigned to making many quiches for a wedding shower and I wanted to make sure this was a solid recipe before I served it to 40+ women. I am proud to report that this quiche passed with flying colors.
This crust is un-freaking-believable! It is so flaky and buttery. Plus, using a spring form pan to make this deep dish is simply a show stopper. The best part is that you can make it ahead of time and just warm it up in the over before your guests arrive.
For the shower, I took the shortcut and went with premade pie crusts. I just didn't have the time, energy or enough spring form pans! However, I did make a vegetarian version with roasted butternut squash, kale and goat cheese (inspired by this lovely bakery in SOHO, Maman).
I hope this recipe inspires you to make your own version and may all your quiche dreams come true :) Happy Fourth everyone!
Deep Dish Quiche Crust
2 1/2 sticks (1 1/2 cups) unsalted butter, cubed
10 ounces cream cheese
heavy pinch of salt
2 2/3 cups all-purpose flour
pie weights or uncooked beans (for baking)
non-stick cooking spray
10" spring form pan
In a mixer with a paddle attachment, add the butter, cream cheese and salt and mix lightly. Slowly add the flour, about 1/2 cup at a time. Once the dough comes together in a ball, turn out onto a floured surface and pat until all loose bit form a ball. You want to see clumps of the butter/cream cheese mixture in the dough because that is what makes it flaky! You can also do this in a food processor or by hand.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Once the dough has chilled, remove dough and place on a heavily floured surface. Roll out the dough until it is about a 1/4 inch thick circle. You want the circle to be big so it can fit in the spring form pan.
Spray the spring form pay with a non-stick spray and carefully place the dough in. Working it carefully, form the dough in the pan going all the way up the sides. You want some overhang around the edges. Prick the bottom with a fork. Cover with plastic wrap and freeze in the pan for at least 2 hours to overnight.
When you are ready to assemble the quiche, remove pan from freezer and place a large piece of parchment in the well. Fill with pie weights or beans (you can save these beans for other baking adventures!) and partially bake at 375 degrees for 15-20 minutes. The overhang will most likely fall off during this time, so best to bake it on a cookie sheet. If it doesn't fall off, press on the edges to remove the overhanging crust.
Remove from oven, let cool and prepare the filling.
Ham + Leek + Gruyere Filling
2 tablespoons fat (I used 1T. butter and 1T. bacon grease..mmmmm)
1 pound ham, cubed
2 cups chopped leeks
8 ounces gruyere cheese, shredded
8 ounces Swiss cheese, shredded
2 cups sour cream
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon salt
touch of fresh grated nutmeg
Chop up the ham in small cubes and set aside. Shred both cheeses and set aside.
In a large sauté pan, heat the fat over medium heat. Add the chopped leeks and cook until soft, about 5-7 minutes. Add the ham to partially brown and heat through.
In a mixing bowl, whisk together the sour cream, eggs, milk, cream pepper, salt, and nutmeg. In the cooled, partially baked crust, layer the ham and leek mixture and cheese. Slowly pour the custard mixture over the ham/leek/cheese, gently tapping the pan on the counter to make sure it permeates through the filling. Be sure that the custard fills the pan all of the way to the top.
Place the quiche in the oven and bake at 325 degrees for about 1 1/2 hours, until the quiche is slightly browned on the top and the center is no longer "jiggly".
I actually baked the quiche the day before and then refrigerated after it was done. To reheat, carefully remove the side of the spring form pan while the quiche is cold and place in a 300 degree oven for about 30-45 minutes to warm all of the way through.
Slice and serve this masterpiece!
Adapted from Foodie Crush
In a mixer with a paddle attachment, add the butter, cream cheese and salt and mix lightly. Slowly add the flour, about 1/2 cup at a time. Once the dough comes together in a ball, turn out onto a floured surface and pat until all loose bit form a ball. You want to see clumps of the butter/cream cheese mixture in the dough because that is what makes it flaky! You can also do this in a food processor or by hand.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Once the dough has chilled, remove dough and place on a heavily floured surface. Roll out the dough until it is about a 1/4 inch thick circle. You want the circle to be big so it can fit in the spring form pan.
Spray the spring form pay with a non-stick spray and carefully place the dough in. Working it carefully, form the dough in the pan going all the way up the sides. You want some overhang around the edges. Prick the bottom with a fork. Cover with plastic wrap and freeze in the pan for at least 2 hours to overnight.
When you are ready to assemble the quiche, remove pan from freezer and place a large piece of parchment in the well. Fill with pie weights or beans (you can save these beans for other baking adventures!) and partially bake at 375 degrees for 15-20 minutes. The overhang will most likely fall off during this time, so best to bake it on a cookie sheet. If it doesn't fall off, press on the edges to remove the overhanging crust.
Remove from oven, let cool and prepare the filling.
Ham + Leek + Gruyere Filling
2 tablespoons fat (I used 1T. butter and 1T. bacon grease..mmmmm)
1 pound ham, cubed
2 cups chopped leeks
8 ounces gruyere cheese, shredded
8 ounces Swiss cheese, shredded
2 cups sour cream
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon salt
touch of fresh grated nutmeg
Chop up the ham in small cubes and set aside. Shred both cheeses and set aside.
In a large sauté pan, heat the fat over medium heat. Add the chopped leeks and cook until soft, about 5-7 minutes. Add the ham to partially brown and heat through.
In a mixing bowl, whisk together the sour cream, eggs, milk, cream pepper, salt, and nutmeg. In the cooled, partially baked crust, layer the ham and leek mixture and cheese. Slowly pour the custard mixture over the ham/leek/cheese, gently tapping the pan on the counter to make sure it permeates through the filling. Be sure that the custard fills the pan all of the way to the top.
Place the quiche in the oven and bake at 325 degrees for about 1 1/2 hours, until the quiche is slightly browned on the top and the center is no longer "jiggly".
I actually baked the quiche the day before and then refrigerated after it was done. To reheat, carefully remove the side of the spring form pan while the quiche is cold and place in a 300 degree oven for about 30-45 minutes to warm all of the way through.
Slice and serve this masterpiece!
Adapted from Foodie Crush
This one is looking really delicious and I definitely want to use it for serving in my next party. Last time for my party at party venue New York I tried some new dishes and the guests really loved that. I was really happy for that.
ReplyDeleteBest.Quiche.Ever. Best crust ever. I have used numerous meats & vegetable combinations and it's always a show stopper. I love this crust so much, I'm fixing to test it on a cobbler!
ReplyDeleteDON'T SKIP THE GRUYERE! If you've ever made it with it and you decide to substitute it, you will regret it. Also, we love it with a few finely chopped jalapenos added.
ReplyDeleteLooks scrumptious! What size pan do you use? 9-10 inches? Thanks.
ReplyDeleteThis looks scrumptious! Can you please give the size of the pan, 9-10 inches? thanks.
ReplyDeleteHi Didi! I used a 10" springform pan. Hope you enjoy :)
Delete