Quiche Lorraine
Credit to Smitten Kitchen
1 ¾ cups diced leeks, white and light green only
¾ cup diced onion
2 ½ teaspoons olive oil (I needed a tad more)
1 ¼ cups flour
1 Tbsp plus 2 tsp cornstarch
Salt
6 Tbsp butter, diced
4 eggs, divided
½ cup plus 1 Tbsp heavy cream
1 cup plus 2 Tbsp full fat plain Greek yogurt
Pinch nutmeg
Pinch pepper
6 oz prosciutto, diced
¾ cup grated gruyere cheese
Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.
On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
While the quiche shell chills, mix the heavy cream and yogurt in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.
