Potato Leek Quiche
Shared by Anna Maclay of Natural Roots Farm
For the crust: (recipe makes 1 extra)
1 cup all purpose flour
½ cup whole wheat pastry flour
¼ cup wheat germ
¾ tsp. salt
11 Tbsp. unsalted butter, chilled
6-7 Tbsp. water, iced to be COLD
1 tsp. apple cider vinegar
For each filling:
milk to make about 2 ½ cups with the eggs
a few leeks, chopped
some potatoes, sliced
some grated cheese (not too mild)
a slice or two of bacon
some salt & pepper and thyme
First prepare the crust. Mix up the dry ingredients, then grate in the cold butter, stirring it in periodically as you go. Cut in butter with a pastry knife until butter is more or less evenly mixed in. Then add the vinegar and the iced water little by little, mixing between each Tbsp. or so added, until the dough will just barely hold together when you try to form it into a ball. You want to try to do all this fairly quickly and without a lot of handling. Set this aside in the fridge while you prepare the filling.
Preheat oven to 375 degrees. Saute your chopped leeks until soft in butter or oil with some salt sprinkled on top. Fry up potatoes separately until nearly tender. Fry bacon until crispy, let cool, and crumble finely. Whisk up the eggs and then stir in the milk (I used whole milk) to bring the mixture to about 2 ½ cups. Sprinkle in some salt & pepper & thyme.
To put it all together, roll out half the dough on a floured board until it is the right size, and fit it into your pie pan. (The other half you can freeze for later or make a second quiche with). Fold edges in to tidy up, and form your pie edge as you like. Add grated cheese to cover the bottom. Spread leeks on next, and then potatoes, placing them evenly. Then pour in your egg & milk mixture, and sprinkle bacon bits on top. Carefully place quiche in oven and cook until middle is firm and crust is golden (something like 35-40 minutes?). Let cool a few minutes before slicing, and then devour!