leek + bacon quiche

 

This morning I awoke to a wintery veneer of ice covering my city.  Car tires frozen to the ground in a deep freeze.

And then the sun came and illuminated my life with a wintery warmth, like the prodigal son. 





quiche lorraine revisited
adapted from smitten kitchen

1 sheet puff pastry
2 cups leeks, diced (white and light green parts only)
1 large shallot, diced
4 eggs
3 slices thick-cut bacon, chopped
1 cup swiss cheese, grated
1/2 cup half and half (or heavy cream)
1 cup sour cream
a pinch of nutmeg
kosher salt
freshly ground black pepper
extra virgin olive oil 

In a large pan over medium heat saute leeks and onion in olive oil until translucent and slightly caramelized, about 20 minutes.  Set aside.  Saute bacon until just beginning to crisp.  Reserve with the leek and shallot mixture.

Preheat oven to 350 degrees.

Roll out a sheet of puff pastry - trim and pinch to fit a 9-inch pie plate or tart pan.  Form to your dish, crimp the edges, and refrigerate for 20 minutes.  While pastry is chilling, mix sour cream, cream, and eggs in a medium bowl.  Season with a few generous pinches of salt, pepper, and a pinch of nutmeg.

Spread the leeks, shallots, and bacon evenly over the bottom of the pastry crust.  Sprinkle swiss cheese over the filling and fill the remaining space in your dish with the egg mixture.

Bake until puffed and golden, about 35 minutes.  Remove from the oven and let cool completely on a wire rack.  Cool to room temperature before serving.