Simpler is better…

I read with great regularity the Red Spoon Blog, however many times her recipe ideas do not work in my budget or on my time schedule. However, as she so aptly said, sometimes simpler is better.

This recipe is one that fits both categories – affordable and quick. I had my quiche in the oven in about 50 minutes. Now, the better part – I now have a healthy and nutritious lunch to bring to work – and it is delicious served room temperature!

I tweaked her recipe a bit – so if you are a “purist” for homemade piecrusts, you can find the complete directions here. However, my Pillsbury Pie Crust worked just fine, I just popped the extra crust in the freezer for the next time I make this dish!

Quiche Lorraine – based upon the recipe at the Red Spoon Blog:

3 cups sliced leeks, white and light green parts only (approximately 3 medium leeks)
¾ cup sliced onion, I used cebolitas
1 TBSP Olive oil
1 TBSP unsalted butter
Kosher salt
3 large eggs
½ cup plus 1 TBSP heavy cream
1 cup plus 2 TBSP sour cream
Pinch of fresh nutmeg
Pinch of fresh ground pepper
1 cup diced ham
1 cup grated Swiss cheese
1-2 TBSP dry white wine, I used Chardonnay
1 Pillsbury Pie Crust®

Heat a large sauté pan over medium heat. Sauté the leeks and onions in olive oil and butter, once they begin to sweat a bit, add some Kosher salt and stir. Continue cooking for 30 – 40 minutes, or until they are caramelized, just before you finish cooking, deglaze the pan with a bit of wine. Your leek/onion sauté will have a “jam-like” consistency. Remove from the heat and let cool.

Preheat the oven to 350º F

Unroll the piecrust and place in a pie pan. I cut the excess off, but you could crimp the edges if you desire.

In a medium bowl, mix the heavy cream and the sour cream. Whisk in 3 large eggs, a pinch of nutmeg, and some black pepper.

Spread the leak/onion mixture evenly in the bottom of the piecrust. Sprinkle the diced ham and then the grated cheese over the leek/onion mixture. Pour in the egg batter and place the quiche in the oven.