My Favorite moments with my Aunt are spent in the kitchen. She is an amazing cook and we can spend hours catching up over life and a good meal. While in NYC this past week I made time to reserve an extra day so we could cook at their home in New Jersey. With Every Day Parisian in mind we crafted a Summer brunch menu. We woke up early and headed to the local farmers market for ingredients. Our first recipe is a Gruyère, Leek, and Onion Quiche.
I asked my Aunt if we could make this specific quiche because I fell in love with a special quiche when I was in the South of France at La Bruyle last Summer. It was a beautiful and delicious meal I remember well. I don’t eat vegetables and I didn’t even taste the asparagus in this quiche. Surprisingly, I even went back for seconds on this one. The quiche was made with white asparagus earlier in the Summer so it all depends on the time of year you make the quiche.
We used a recipe from Martha Stewart that my aunt loves. The pie crust was flaky and delicious and simple to execute.
Pie Crust Ingredients:
1 1/4 cups all-purpose flour (we used a scale for exact measurement)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water
1. In a food processor, plus flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. Do not overprocess (this takes a little time to figure out exactly what it looks like, I almost over processed but my aunt stopped me)
3. Turn dough out onto a work surface; form dough into a 3/4 inch thick disk. Wrap tightly in plastic refrigerate until firm, at least 1 hour.
4. Before baking, unwrap dough; place on a large piece of floured wax paper. (we used a wooden pastry board) Roll dough to a 14 – inch round. Lift the dough and unroll into a 9-inch pie plate. Gently fit into bottom and up of sides of plate.
5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
For the inside of the quiche ingredients:
1 tablespoon butter
1 leek (white and light green parts only) halved and thinly sliced, then well washed
coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
1 cup shredded Gruyere cheese (4 ounces)
1. Preheat oven to 350 degrees, with rack in lowest position. IN a large skillet melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is a crisp-tender, 6 to 8 minutes; let cool.
2. IN a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
We would love to see you create your own quiche in your kitchen. Don’t forget to use the hashtag #everydayparisian to be regrammed. Merci and Bon Appétit!