Leek & Gruyére Quiche
makes one 9.5” quiche

Ingredients: 

SIMPLE CRUST: 
1 cup flour
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 cup ice water (drop an ice cube in the water and stir until ice cold) 

FILLING: 
2 leeks, washed carefully, halved and sliced
2 tablespoons butter
1 tablespoon olive oil
4 oz Gruyére
6 eggs
1/2 cup half and half
1/2 teaspoon of Dijon
a pinch of kosher salt
1/4 teaspoon freshly ground pepper
dash of cayenne

Directions: 
1. Preheat the oven to 400 degrees F. 

2. Make the simple crust by mixing flour and salt in a medium sized bowl. Then add in water and olive oil. Stir to combine until a loose dough ball is formed. Place the dough in the quiche dish, and spread out with your fingers until evenly spread across pan. 

3. Pre-bake crust for 10 minutes. 

4. While the crust is baking, prepare the filling ingredients. Wash the leeks thoroughly, halve and then thinly slice. Sauté the leeks over medium-high heat in butter and olive oil until just tender; and then remove from the heat. Coarsely grate the cheese. 

5. Crack the eggs into a bowl, whisk in the half and half, Dijon, a pinch of kosher salt, and the freshly ground pepper. 

6. After the crust is pre-baked, remove from the oven and layer the leeks and cheese together in the crust. Pour the egg mixture over the top and sprinkle with a dash of cayenne and freshly ground black pepper. 

7. Bake for about 30-40 minutes, or until the egg mixture is set. To test for doneness, insert a knife near the center; it should come out cleanly. 

8. Cool for 5 minutes, then cut in wedges to serve. Served warm or at room temperature.