One of my favorite summer time dishes to make is this quiche. If you can find heirloom tomatoes, feel free to substitute them. This is light, cheesy and perfect for a warm summer night dinner.
- 1 ¾ cups finely diced leeks
- ¾ cup diced onion
- 2 ½ teaspoons extra virgin olive oil
- 1 ¼ cups all-purpose flour
- 1 tablespoon plus 2 teaspoons cornstarch
- Salt and Pepper
- 6 tablespoons butter
- 4 eggs
- ½ cup plus 1 tablespoon heavy cream
- ½ cup plus 1 tablespoon Greek yogurt
- ½ cup plus 1 tablespoon sour cream
- Freshly grated nutmeg
- 1 ½ cups diced ham
- ¾ cup grated Gruyere and White Cheddar cheese
- ½ pint small cherry tomatoes
Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized. Keep a close watch and stir occasionally. Remove from heat and cool.
In a food processor (my favorite way to make crust!), combine the flour, cornstarch and one-fourth teaspoon salt. Add the butter and turn on food processor in short bursts until butter resembles small pebbles. Add one egg and mix until dough forms.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch tart pan with removable bottom. The dough should be bigger than the tart pan, so when you place the dough in the pan it hangs over the sides. Press the dough gently into the tart pan. Take your roller and gently roll over the top of the tart pan to remove excess dough. Place in refrigerator and chill for 30 minutes.
Preheat the oven to 350 degrees. While the quiche shell chills, mix the heavy cream, yogurt and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter.
Remove the quiche shell from the refrigerator. Pour the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheeses over the leeks and onions. Pour in the batter and place the tomatoes evenly over the top. Place the quiche in the oven.
Bake until puffed, golden and the filling is set, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.
*MAKING DOUGH TIP: You can also make the dough in a large bowl. Cut in the butter with a pastry cutter and use a fork to mix in the egg. Use your hands to bring the dough together. Be careful not to handle the dough too much, or instead of light, flakey crust you’ll have tough crust. *ANOTHER DOUGH TIP: If you have a stand mixer, use the dough hook to make the dough *FINAL DOUGH TIP: You can also use store bought dough.