Another good title for this recipe would be “How To Make Your House Smell Amazing”.
Last night we ate pretty much what many would call ‘crap’. Kraft Dinner with beans n’ wieners on the side. Upon my last bite I swore I’d make up for it the next day with something healthy. This morning I crammed Graye into the van and headed to Ikea. After spending 25 minutes trying to find the kitchen section with a 1.5 year old in tow I finally found what I was looking for – a tart/quiche baking pan. A 12 inch one. I then went to the store and bought all of the ingredients for my delicious feast. Then I got home. And read the recipe – 8 INCH TART PAN. oh. So I had to use an old pie dish! Oh well…
Tart Dough for 8 INCH PAN (or 9 inch pie plate)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
2 to 3 tablespoons ice water
Combine flour, salt, and sugar in your food processor. Add butter, and pulse until the mixture resembles coarse meal, around 8 to 10 seconds.
With the machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. When it resembles a semi dry chunky dough, stop mixing. Test by squeezing a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time. (Sorry, should have taken a picture of this!)
Form dough into a single ball, flatten it into a disk, and wrap in plastic and put it in the refrigerator to chill for at least 1 hour.
To pre-bake the shell, roll out the chilled dough as quickly as possible on a lightly-floured surface until is about 2 inches larger than the circumference of your pie pan. Either reverse the dough onto the rolling pin and unroll it over the dish or fold it into quarters and lay it over the dish , unfolding it.
Trim off excess dough with a small knife and pinch edges between your fingers. (If you have a tart pan, press firmly into the edge of the pan. Prick the bottom of the pastry with a fork at 1/2-inch intervals. Line the pastry with foil and fill it with pie weights, uncooked rice or beans and bake in a preheated 400 degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and just beginning to shrink from the sides of the mold.
Let the pie crust completely cool before using.
Leek and Mushroom Quiche Filling
3 leeks, the white part only, sliced
1/2 cup water
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon red wine
1 teaspoon of sugar
1 1/2 cups whole milk
An 8-inch partially-cooked pastry shell (still in pan or pie plate)
1/2 cup grated Swiss cheese
Salt & Pepper & Red Pepper flakes
Preheat oven to 375°F.
Boil the leeks over moderately high heat in a covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower the heat and stew gently for 20 to 30
Add a tablespoon of butter to the pan and add the sliced mushrooms (next time I will cut my mushrooms up a LOT smaller), 1/4 teaspoon of salt, sugar and wine. Cover pan and cook over moderately low heat for around 8 minutes. Uncover and raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
Beat the eggs and milk in a large mixing bowl to blend. Add in the leek and mushroom mixture. Check seasoning, add some pepper and a few red pepper flakes.
Pour into partially cooked pastry shell. Sprinkle on the cheese. Bake in upper third of pre-heated oven for 25 to 30 minutes OR until it’s puffed up and browned and not jiggling anymore. Let it rest for around 10 minutes before serving (or serve it cold). A nice side salad would compliment this nicely! *d
(Graye with new 10$ Ikea tea set. She loves it!)