Update: In the video, I made the full version of the crust (for 2 quiches), just to be sure I'd have plenty, plus the scraps are excellent topped and baked with cinnamon and sugar.
2. Add the half egg yolk and ice water. Pulse again for a few seconds at a time, until dough has just moistened and formed.
3. Flour a work surface and knead dough gently 2 or 3 times. Form dough into a small round disc shape and cover in plastic wrap. Place in fridge for 20 min. (I actually went closer to 30 and it was still fine.)
4. Unwrap dough and roll out on the floured work surface until it is just a bit larger than the tart pan. Carefully transfer dough to tart pan without stretching and press to fit, removing any excess at edges (can use excess pieces to fill any gaps if needed). Place in fridge for 10 min.
5. Heat oven to 375°F. Cover pastry with aluminum foil and add pie weights, then bake for 30 min.
6. Remove the weights and foil, then bake for additional 10-15 min, until dry and golden. (Note: I went 15 min like original recipe said and it was a bit too long, shell came out a bit overdone, but it was still super tasty :))
7. Place tart pan on sturdy baking sheet and set aside.
8. In a large skillet, cook bacon pieces over medium to medium-high heat, until just starting to crisp/brown at edges.
9. Remove bacon from pan with slotted spoon, leaving rendered fat behind, and transfer to paper towel lined plate/dish.
10. Add the leeks and thyme to skillet and lower heat to medium. Season with kosher salt and white pepper, then cook leeks until softened, not browned.
11. Transfer leeks to a bowl and let cool for a couple of minutes, then stir in the bacon and Gruyère.
12. Spread bacon mixture (gently) over the baked shell.
13. In a bowl, whisk together the eggs, yolk, and cream. Pour this mixture evenly over the bacon mixture in the shell.
14. Bake the quiche for 30 min, rotating the shell for even baking around the 15 min mark.
15. Let quiche cool for 15 min before removing outer ring, Serve and enjoy!
Link to my YouTube "making of the recipe" video: https://youtu.be/nfFqWCI5jdQ
Original recipe link: https://www.foodandwine.com/recipes/bacon-and-leek-quiche
Original recipe link: https://www.foodandwine.com/recipes/bacon-and-leek-quiche
Recipe below contains my modifications.
Ingredients (for 1 quiche):
Crust--
1 1/4 c. all-purpose flour, plus more for flouring the prep surface
1/4 tsp. salt
3/4 stick (6 T.) unsalted butter COLD, cut in small chunks/dice
1/2 of a large egg yolk (if you want to be precise, use measuring spoons for this; I did not)
7 T. ice water
Filling--
8 oz. bacon, cut into small strips across the grain
1 large leek, white and light green part only, thinly sliced
1/2 tsp. fresh thyme, chopped
kosher salt and white pepper, to taste
4 oz. Gruyère cheese, shredded
2 large eggs plus 1 large egg yolk
1 1/4 c. heavy cream or half-and-half (I used heavy cream)
Equipment: shallow tart pan with removable bottom, pie weights
Directions:
1. Using the dough blade, in a food processor, combine flour and salt. Add butter, then pulse a few seconds at a time until it looks like grains with peas-sized pebbles mixed in. (If your dough blade is small like mine is, you may need to scrape the bowl after a few pulses to blend completely.)
Ingredients (for 1 quiche):
Crust--
1 1/4 c. all-purpose flour, plus more for flouring the prep surface
1/4 tsp. salt
3/4 stick (6 T.) unsalted butter COLD, cut in small chunks/dice
1/2 of a large egg yolk (if you want to be precise, use measuring spoons for this; I did not)
7 T. ice water
Filling--
8 oz. bacon, cut into small strips across the grain
1 large leek, white and light green part only, thinly sliced
1/2 tsp. fresh thyme, chopped
kosher salt and white pepper, to taste
4 oz. Gruyère cheese, shredded
2 large eggs plus 1 large egg yolk
1 1/4 c. heavy cream or half-and-half (I used heavy cream)
Equipment: shallow tart pan with removable bottom, pie weights
Directions:
1. Using the dough blade, in a food processor, combine flour and salt. Add butter, then pulse a few seconds at a time until it looks like grains with peas-sized pebbles mixed in. (If your dough blade is small like mine is, you may need to scrape the bowl after a few pulses to blend completely.)
2. Add the half egg yolk and ice water. Pulse again for a few seconds at a time, until dough has just moistened and formed.
3. Flour a work surface and knead dough gently 2 or 3 times. Form dough into a small round disc shape and cover in plastic wrap. Place in fridge for 20 min. (I actually went closer to 30 and it was still fine.)
4. Unwrap dough and roll out on the floured work surface until it is just a bit larger than the tart pan. Carefully transfer dough to tart pan without stretching and press to fit, removing any excess at edges (can use excess pieces to fill any gaps if needed). Place in fridge for 10 min.
5. Heat oven to 375°F. Cover pastry with aluminum foil and add pie weights, then bake for 30 min.
6. Remove the weights and foil, then bake for additional 10-15 min, until dry and golden. (Note: I went 15 min like original recipe said and it was a bit too long, shell came out a bit overdone, but it was still super tasty :))
7. Place tart pan on sturdy baking sheet and set aside.
8. In a large skillet, cook bacon pieces over medium to medium-high heat, until just starting to crisp/brown at edges.
9. Remove bacon from pan with slotted spoon, leaving rendered fat behind, and transfer to paper towel lined plate/dish.
10. Add the leeks and thyme to skillet and lower heat to medium. Season with kosher salt and white pepper, then cook leeks until softened, not browned.
11. Transfer leeks to a bowl and let cool for a couple of minutes, then stir in the bacon and Gruyère.
12. Spread bacon mixture (gently) over the baked shell.
13. In a bowl, whisk together the eggs, yolk, and cream. Pour this mixture evenly over the bacon mixture in the shell.
14. Bake the quiche for 30 min, rotating the shell for even baking around the 15 min mark.
15. Let quiche cool for 15 min before removing outer ring, Serve and enjoy!
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