Pate Brisee:
1 cup all-purpose flour
6 tablespoons cold unsalted butter, cut into ?-inch slices
1/8 teaspoon salt
║ teaspoon sugar
About 3 tablespoons ice water
1 large or 2 small leeks, trimmed, with most of the green left on, washed and thinly sliced Š cups water
4 large eggs
? teaspoon salt
? teaspoon freshly ground black pepper
4 ? cups grated Gruyere cheese, grated
1 ║ cups milk
║ cup heavy cream


1. Preheat the oven to 400 degrees F. 2. For the dough: Place the flour, butter, the 1/8 teaspoon salt, and the sugar in the bowl of a food processor. Pulsing the motor, process the mixture for 5 to 10 seconds, just until the butter is broken into small but still visible pieces. Add the ice water (you may have to add a little less or a little more depending on the dryness of the flour), and process for 10 to 15 seconds longer, The dough may not have formed into a ball at this point; transfer it to a bowl, and press it gently together to form a ball.
3. Place the dough in the center of a sheet of plastic wrap about 13 inches square, and lay another piece of plastic wrap the same size on top. Roll the dough between the plastic wrap to form a circle about 13 inches in diameter.
4. Remove the plastic wrap from the top of the dough and invert the dough into a 9 ?-x-1-inch tart pan with a removable bottom,; the piece of plastic wrap that was under the dough will now be on top. Use the piece of plastic wrap to press the dough into the pan. The dough should extend about ? inch above the rim of the pan. Roll or press the overhang back on the dough at the edge to make it thicker.
5. Line the dough with a double-thick layer of aluminum foil, pressing the foil gently into place. Place the quiche pan on a cookie sheet, and bake for 20 minutes. Carefully remove the foil, and cook the quiche shell for another 20 to 25 minutes, until it is lightly browned.
6. For the filling: While the shell bakes, place the leeks and the water in a saucepan, and bring the mixture to a boil over high heat. Boil, uncovered, for about 5 minutes, until the water has evaporated and the leeks are soft.
7. Beat the eggs in a bowl until smooth. Stir in the ? teaspoon salt, the pepper, cheese, milk, and cream. Mix n the leeks. Reduce the oven heat to 375 degrees F.
8. Pour the filling into the baked tart shell while it is still on the cookie sheet in the oven. Bake for 20 to 25 minutes, until the filling is completely set and beautifully browned on top.
9. Let the quiche rest for 10 to 15 minutes before cutting and serving.
The shell for this classic quiche is made from a basic dough that can be used for both sweet and savory pies and tarts. Jacques Pepin partially or ýblindţ bakes the empty tart shell before he fills it, so that it bakes all the way through by the time the custard filling cooks. The quiche may be baked ahead and reheated in a 375 degree F. oven.
Leek and Gruyere Quiche
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