2 1/2 cups all-purpose flour, plus more
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup plus 3 tablespoons ice water
1 pound thickly sliced bacon, cut
into 1/2-inch dice
3 large leeks, white and tender
green parts only, thinly sliced
1 teaspoon chopped thyme leaves
Salt and freshly ground white pepper
8 ounces cave-aged Gruyère cheese,
4 large eggs
2 large egg yolks
2 1/2 cups heavy cream or half-and-half
1. In a food processor, pulse the 2 1/2 cups of flour with the salt.
Add the butter and pulse until it is the size of small peas. Add the
egg yolk and ice water and pulse until the pastry is moistened.
Turn the pastry out onto a floured work surface and knead 2 or 3
times, just until smooth. Pat the pastry into 2 disks, wrap in
plastic and refrigerate until firm, about 20 minutes.
2. Preheat the oven to 375°. On a floured surface, roll 1 disk of the
pastry to a 12-inch round. Ease the pastry into a 10-inch fluted
tart pan with a removable bottom without stretching. Trim the
excess and use it to patch any holes. Refrigerate the tart shell for
10 minutes. Repeat with the remaining pastry.
3. Line the tart shells with foil and fill with dried beans. Bake the
tart shells for 30 minutes, until dry. Remove the foil and beans
and bake the crusts for about 15 minutes longer, until they are dry
and golden. Transfer the tart pans to 2 sturdy baking sheets.
4. In a skillet, cook the bacon over moderately high heat, stirring,
until crisp, 7 minutes. Drain the bacon, leaving 1 tablespoon of the
fat in the pan. Add the leeks and thyme to the skillet, season with
salt and white pepper and cook over moderate heat, stirring, until
the leeks are softened but not browned, about 5 minutes. Transfer
to a bowl and let cool. Stir in the bacon and cheese.
5. Divide the filling between the tart shells. In a bowl, whisk the
eggs with the egg yolks and heavy cream. Season lightly with salt
and white pepper. Pour the custard into the shells and bake for
30 minutes, rotating the sheet halfway through, until puffed.
Transfer the quiches to a rack and let cool for 15 minutes. Remove
the rings, cut the quiches into wedges and serve. —Grace Parisi
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
FOOD & WINE Wine Club. For all states other than Texas, all credit card payments will be authorized by Global Wine Company located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, for the benefit of each retailer. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. Due to state laws, wine can be purchased only be adults age 21 or older. Wine may be shipped only to legal adults. We currently ship to the following states: CA, ID, LA, MO, ND, NE, NH, NM, NV, OR, WV, WY. Further, in the following states, all orders accepted by and sales made by licensed in-state retailers: AZ, CO, CT, DC, FL, HI, IA, IL, IN, MA, MI, MN, NJ, NY, OH, VA, WA. In Texas, all wine will be sold by Texas licensed winery, Landon Winery, located at 2508 Lee Street, Greenville, TX, 75401, Phone: 1-903-454-7878.