Today's recipe of the week comes from Dorie Greenspan's Around My French Table (HMH)—October's Cookbook of the Month. A cook whose "culinary talents are limitless," according to our own Sybil Pratt, Greenspan has amassed a delicious collection of recipes providing her take on French classics, like this week's quiche.
Makes 6 servings
When you see the word maraîchère, you know market-fresh produce is in the mix. Here it’s in a quiche packed to the brim with celery, leeks, carrots, and little squares of red pepper. It’s an unusual quiche in that it’s got lots more vegetables than custard and the cheese is on top of it, not inside.
1 tablespoon unsalted butter
2 celery stalks, trimmed and cut into small dice
2 slender leeks, white and light green parts only, quartered lengthwise, washed, and thinly sliced
2 slender carrots, trimmed, peeled, and finely diced
1 medium red bell pepper, cored, seeded, and finely diced
Salt and freshly ground pepper
1 9- to 9½-inch tart shell made from Tart Dough, partially baked and cooled
2/3 cup heavy cream
1 large egg
1 large egg yolk
2/3 cup grated cheese, preferably Gruyère (cheddar is good too)
Melt the butter in a large skillet over medium-low heat. Toss in the vegetables and cook, stirring, for about 10 minutes, or until they are tender. Season with salt and pepper, then scrape the vegetables into a bowl and let cool.
Center a rack in the oven and preheat the oven to 400 degrees F. Put the crust on a baking sheet lined with a silicone baking mat or parchment paper.
Spoon the vegetables into the tart shell and spread them out — they will just about fill the crust. Whisk the cream, egg, and egg yolk together, season with salt and pepper, and carefully pour over the vegetables. Depending on how your crust baked, you may have too much custard — don’t push it. Pour in as much custard as you can without it overflowing and wait a few minutes until it’s settled into the crannies, then, if you think it will take it, pour in a little more. Very carefully slide the baking sheet into the oven. (If it’s easier for you, put the quiche into the oven without the custard, then pour it in.)
Bake the quiche for 20 minutes. Sprinkle the cheese over the top and bake for another 5 to 10 minutes, or until the cheese is golden and, most important, the filling is uniformly puffed (wait for the center to puff ), browned, and set. Transfer the quiche to a rack, remove the sides of the pan, and cool until it’s only just warm or until it reaches room temperature before serving.
If you’re serving the quiche for lunch or as a starter to a light dinner, accompany it with a salad. If it’s going to be a nibble with drinks, cut it into wedges that can be eaten as finger food.
Because this quiche is so good at room temperature, you can make it a few hours ahead and leave it out on the counter. Leftover quiche can be wrapped, refrigerated, and eaten the next day — either warm it briefly in the oven or let it come to room temperature.
Recipe reprinted from Around My French Table by Dorie Greenspan (Houghton Mifflin Harcourt), with permission from the publishers. Copyright 2010, all rights reserved.