2.23.2012

Blue Cheese and Leek Quiche


I have this weird thing about me; I get into these moods where there is only one thing I want to eat. I will crave the same thing, nonstop for months. In high school I went through a crazy pineapple phase and I ate something pineapple at every meal, I had pineapple gloss, a pineapple air freshener in my car and drank the juice like it was going out of style. Now I’m on grapefruit, can’t get enough. My favorite way to eat it is broiled with a little brown sugar. Heaven. I kind of want to marry it.

Since I have been on this grapefruit kick I have been thinking about other foods that go well with grapefruit.  Number one is basil and number two is blue cheese. Blue Cheese is one of those things, you either love it or you hate it. No one is just kinda “ehh” about blue cheese. But Grapefruit? Grapefruit loves blue cheese, and so do I.

I grew it! So proud!
Broiled Grapefruit, Leek and Blue Cheese Quiche and a latte heavy on the cinnamon… BEST brunch on the planet. Come over. Wear your new scarf, it will be fun.
Leeks are dirty. Seriously make sure you wash them very well otherwise anything you make with them will be gritty and gross.


The best way to wash them is to slice them length ways and pull the layers apart and then dunk them in a big bowl of water, rub the dirt off that you can see and then let them soak for a good 15 minutes. You’ll be amazed at how much dirt is at the bottom of the bowl.
I made four mini quiche (each about 4 inches across)

Crust
1 ¼ Cup Flour
½ Cup Cold Butter
¼ Cup Super Cold Water
Pinch of Salt

Combine flour and salt. Cut in butter until it looks sandy (use a pastry whip!) add the water little by little until you can form the mixture into a ball. Refrigerate for at least four hours, but you probably want to make it the day before.

Filling
1 Leek washed like a maniac, trimmed and sliced
2 TB Butter
5 OZ Blue Cheese
2 Eggs
2/3 Cup Cream + A Splash
Nutmeg
Salt & Pepper

After you have washed the leek, slice thinly and toss in flour. Melt a little butter in a skillet and sautĂ© the sliced leeks. Once they are golden, sprinkle with salt and add a splash of cream.  Turn the heat to low and add the blue cheese so that it melts.


Whisk the eggs and cream, for about 10 minutes. Yup, work those arms. Get it real nice and fluffy. Nutmeg. You want it to be more soufflĂ© and less omelet, got me? Mix in the leek mess. Press the crust into the pie tins and add the filling. Cracked Balck Pepper. Bake in the oven at 350° until fluffy and golden brown, about 25 minutes.  

I really, really wanted to make this quiche with hazelnut crust. I took an adventure on the metro, found  Whole Foods, bought hazelnuts and then came home and realized I don’t have a food processor any more. I looked around my half empty apartment and contemplated grinding the nuts in a mortar and pestle I stared at it for a little while remembering all the good times I had with my food processor. Like, how my sweet sister opened it before I got a chance and made strawberry icing for her cupcakes while I was at work. I came home to this:

Or the time that I was hell bent to make Toom (that magic Lebanese Garlic Sauce I keep teasing you with) and called my aunt and had her explain how to make it over the phone… “it’s very easy and very hard” she says. I spent a good part of the afternoon peeling hundred of cloves of garlic and still didn’t get it right.
Alas. You are getting regular crust on this quiche and you know what, you’ll live.

Have someone over for brunch, maybe take a lover and make it for them. Or you’re best girlfriends going away or your grandma’s 80th birthday party. Get dressed up and make it for someone special!

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