Adapted from Williams Sonoma
- For the pastry:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) chilled unsalted butter
- 1/4 cup vegetable shortening
- 3 to 4 Tbs. cold water
For the filling:
- 6 slices Canadian bacon, cut into strips 1 inch
long by 1/4 inch wide
- 1 Tbs. unsalted butter
- 1 leek, including tender green portions, carefully
washed and cut crosswise into slices 1/4 inch
- 3 eggs
- 1 1/2 cups half-and-half
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 6 oz. Gruyère or Jarlsberg cheese, shredded
- 1 1/2 tsp. cornstarch
1. To make the pastry, in a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse bread crumbs.
3. Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or cover with plastic wrap and refrigerate for up to 2 days. (Try as I might, I could not get this mixture to form a disk. I finally gave up, dumped it all in a ziploc bag, and put it in the fridge for 1/2 hour in hopes that it would be a little easier to work with).
4. Preheat an oven to 425ºF.
5. On a lightly floured work surface, roll out the pastry dough into a 12-inch round. Drape the pastry over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. (Ha. Hahahahahaha. That SO did not happen. Here's what mine looked like:)
11. Add the leek and sauté, stirring frequently, until tender, about 10 minutes. Set aside.
17. Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil.
18. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm.