8 hours ago
Tuesday, April 26, 2011
I like the sound of that: "The Tuesday Tart".
From now on, I will only post tarts and quiches on a Tuesday, I like to have a theme going on.
I made this years ago for a bridal luncheon and forgot all about it.
It is so easy and so delicious.
And now that those beautiful big fat spring leeks are in the markets, pick some up and make this wonderful quiche.
The recipe is from the new Martha Stewart book Pies & Tarts. This book has been revamped for 2011 with 150 pie and tart recipes, sweet & savory.
If you are a pie lover, then this book will be your pie baking bible.
For today's giveaway, tell us your favorite pie or tart and 2 lucky winners will receive a copy of Martha's new book.
Don't forget to check out the recipe too!
Leek & Corn Quiche:
1 recipe pate brisee (from Martha's book) (or a pre-made pie crust)
3 leeks, trimmed & sliced thin
1 1/2 cups corn kernels (frozen is fine)
1 tbsp fresh thyme leaves
1 tbsp butter plus 2 tbsp olive oil
1 cup grated Gruyere cheese
2 eggs plus 1 egg yolk
1/2 cup heavy cream
1/2 cup whole milk
salt & pepper
pinch of nutmeg
Get your pie crust ready by rolling it out and fitting it into a 9" tart pan (I like the ones with the removable bottoms). Put the prepared pan in the freezer for a few minutes to firm up and chill the dough again.
In a large heavy skillet, heat the butter and olive oil and saute your leeks a few minutes until they are softening. Add the corn and thyme and saute another few minutes. Season with salt & pepper. Set this mixture aside.
Make your custard by whisking the milk, cream and eggs together in a big measuring cup so it's easy to pour.
Remove the pie crust from the freezer and prick it all over with a fork. I pre-bake my crust at 375F for 9 minutes, I would suggest using pie weights if you have them.
Spread half the grated cheese (1/2 cup) on the bottom of the pastry and add the corn and leek mixture.
Carefully pour the custard over the contents in the pie pan and finish with the rest of the grated Gruyere on top.
Bake 35-40 minutes in a 375F oven. Let rest a few minutes before serving.
Winners will be announced on Friday.
The Tart Queen