QUICHE & CRUST

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C).
• 2. this crust is Ina Gartens it is flakey tender and my go to crust, I have found thru trial and error that the crust needs to be cooked longer before filling. personally I do not like a gummy bottom. also if you find your crust (any) tend to slide down or shrink to much just leave more at the top then you would normally this crust is very slippery.
• 3. Crust directions: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 4. you can also do the above step #3 with out a food processor, just cut butter and shorting in with two knives, a fork, I use my hand held pastry blender or your hands, I also put the butter, shorting and a cup of water in the freezer for about 15 min while I am browning the bacon and leeks. I also put the bowle of flour in the fridge.
• 5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
• 6. as in the above step #5, I will cut it in half pat into two circles, wrap with plastic wrap put in fridge for at least 1/2 hour. normally I make this a day ahead when you roll this out you will see small pats of butter throughout. this crust can be tricky but well worth the effort, sometimes it will take more water sometimes less and you will find it still will take some coaxing for it to come together I will get most of it in a ball then dump it out on some wrap and kind of push it till it becomes one. do not over mix it take your time be gentle. I have never used a food processor so I cant tell you how it works
• 7. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil or parchment paper and fill with dried beans, rice, or baking weights. Bake in the preheated Bake in the preheated oven for 15 minutes. Remove foil and weights and bake until golden brown, about 10 minutes just keep your eye on it. Remove and set to the side.
• 8. Reduce oven to 325 degrees F (165 degrees C).
• 9. Quiche directions: Cook bacon in a skillet over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes stir in caramelized garlic if using . Set aside. normally I will cook my bacon the day before then chop it when ready to use it and crisp up again while I am getting the other ingredients ready I do not tolerate wiggly bacon. I also brown my leeks in evoo not bacon grease this can be done the day ahead as well.
• 10. Whisk eggs, egg yolks, cream, and milk together in a large bowl, add thyme and stir to combine. if I forget to put the salt, black pepper, and cayenne pepper in the leek mixture just add it here
• 11. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion, I have found this extra step to be well worth the effort it makes for better disbursement of ingredients each bite is a perfect blend. Baked for 50 minutes shake the pan if it just gives a little jiggle in the middle it is done. Rest for 20 minutes before cutting this dish is not served up hot.