This quiche almost tastes almost like a French pizza with Italian flavors. Making a homemade crust requires a bit of extra effort and planning, but I think the result is well worth it. I love to use a tart pan with a fluted rim; it makes serving the quiche quite easy. The egg custard is a happy host to the leeks, bacon and tomatoes and cheese. If you can’t find heirloom tomatoes, any good, ripe tomatoes would work just fine. I am fortunate enough to have access to such a wonderful market here in Houston and I love the additional color of the heirloom tomatoes.
yield 9 1/2 inch quiche (6 -8 pieces)
- 2 cups finely chopped leeks (about 2 medium leeks)
- 3 cloves garlic, minced
- 4 pieces thick slab bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup cream
- 1 bunch basil, thinly sliced, plus leaves for garnish
- 3-4 small heirloom tomatoes, sliced abou 1/4 inch thick
- 4 ounces shredded mozzarella
- 4 ounces small mozzarella balls (about 6 small balls)
- kosher salt and pepper, to taste
for pâte brisée (crust):
- 1 1/4 cup flour (I love Bob’s Red Mill Pastry flour)
- 1 stick unsalted, cold butter, diced
- 1/2 teaspoon salt
- 1 tablespoon vodka
- 3-4 tablespoons iced water
for pâte brisée:
In a food processor, using the pastry blade, add flour and salt and pulse to combine. Add diced butter and pulse until flour and butter combine to form pea-size crumbs. Add vodka and water, a tablespoon at a time with motor running, until pastry gathers in the processor and forms into a ball. Wrap pastry in plastic wrap and flatten into a disk. Refrigerate for at least an hour and overnight if making ahead. Remove quiche pastry from refrigerator and roll out into a large circle. Transfer pastry into a 9/2 inch tart with removable bottom. Preheat oven to 375. Place tart in freezer for about 15 minutes. Line the tart pan with parchment paper and pie weights and bake for 30 minutes. Carefully remove weights and parchment and cook crust an additional 15 minutes until crust is golden (you can prick shell with tines of fork if it puffs up at all). Leave oven on and remove from oven and allow to cool while you prepare the filling.
Heat a medium saucepan to medium heat and add diced bacon. Cook bacon until crispy, removing with a slotted spoon and draining excess grease. Discard all but about a tablespoon of rendered bacon fat from your sauté pan and reheat the fat to medium heat adding the leeks and bacon. Sauté with a bit of salt and pepper for about 5 minutes until tender and fragrant. Remove from heat. In a bowl, whisk together the eggs and cream. Season with a bit of salt and pepper.
Line a baking sheet with parchment. Place prepared quiche crust on the baking sheet. Spread the sautéed leeks and garlic along the bottom of the prepared crust, then add cooked bacon and shredded cheese, spreading the filling all the way to the edges of your crust. Distribute 3/4 of chopped basil on top of cheese. Pour egg mixture into tart pan to fill. Place sliced tomatoes in concentric circles atop quiche and finally place mozzarella balls in between spaces of tomatoes. Carefully transfer your quiche to oven and bake for about 30-40 minutes until custard is set and just beginning to brown on the top. Remove from oven . Garnish tart with additional basil and allow to cool for about 10 minutes before slicing and serving. Enjoy!!