| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose or pastry flour, plus more if needed for rolling
- 1 tablespoon chopped chives
- 1 teaspoon salt
- 3/4 cup cold salted butter, cut into chunks
- 3/4 cup cold vegetable shortening, cut into chunks
- 1 tablespoon distilled white vinegar
- 1 large egg, lightly beaten
- 2 leeks, tops and bottoms trimmed, cut in half lengthwise
- 16 ounces white mushrooms, sliced
- 2 tablespoons salted butter
- 1 cup heavy cream
- 8 large eggs
- 2 cups grated Swiss cheese
- Salt and freshly ground black pepper
- 1 tablespoon pesto
- 8 thin slices prosciutto (or any good ham), chopped
Instructions
- Preheat the oven to 400 degrees F.
- For the chive pie crust: Mix the flour, chives and salt in a bowl. Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles. Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water. Stir the mixture until just combined. Shape the dough into 2 discs. (You’ll only be using 1 disc for this recipe. You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.)
- Have ready 2 sheets of parchment paper that are each at least 12 inches square. Place the disc of dough between them. (If the dough is sticky for any reason, don’t worry. Just sprinkle some flour on the parchment to get started. You shouldn’t have to add much for it to stop sticking.) Starting at the center, roll the pin out to the edge. Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment. Flip the whole thing and loosen the other paper sheet. Continue rolling until the dough is large enough for your pie pan.
- For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt. Drain well.
- Put the mushrooms on a large baking sheet. Roast until golden brown, 15 to 20 minutes. Set aside.
- Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes. Set aside.
- For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine. Stir in the leeks, mushrooms, grated Swiss and some salt and pepper. Mix in the pesto and prosciutto. The mixture should be very thick!
- Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top. Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes. Remove from the oven and allow the quiche to sit for at least 10 minutes before serving.
- Place the quiche on a cutting board and slice wedges with a serrated knife. Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 893 |
| Total Fat | 67 g |
| Saturated Fat | 32 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 339 mg |
| Sodium | 712 mg |
Reviews
Looks very nice, but it would help to indicate size of pie crust, because this is a lot of filling. I watched the video but this filling appears to be so much more than the pie crust can hold.
Since when did someone else rating a recipe qualify you, Anonymous, to stereotype? My name happens to be Karen and I don’t hide behind an anonymous name. Anyone who thinks it’s okay to stereotype ever is just showing their ignorance. Not every woman with the same name is the same. As for the quiche recipe, it is my go-to as a base and I can “tweak it” as my creativity and what I have on hand allows.
Terrific quiche!! I absolutely love the crust, made it as written the first time and then I threw in homemade sausage and some bacon instead of expensive prosciutto that just gets lost. I would never think to add pesto but I totally love it this way. It drives me insane when people are petty and remove a star or give a poor rating when they never followed the recipe as written or have to make tweaks based on the humidity or altitude of their area. Don’t be that person. Don’t do that Karen, it’s petty and makes you look awful. Make it as written or pass on the review because you did not make the recipe you are complaining about.
Nicely done. I like making at least 2 pie crusts as well so the next time you need one it’s just a reach in the freezer. I found myself here after reading you had a wonderful tip for quiche crust (chives).
I liked the flavor and consistency of the recipe. This is also a great template for other flavor combinations in the quiche, my favorite is breakfast sausage, onion, and roasted mushroom.
Thank you!
Flavor? Best quiche I’ve ever eaten. I used a 7 oz. package of ham, gruyere (6 oz.) vs Swiss. Downgraded to 4 stars because: two pie crust recipe vs. just a single crust, which all that’s used? Ridiculous. The crust *must* be chilled for 10-15 min. in the freezer or 1 hour in the fridge, or it’s too difficult to work with. The baking time is completely wrong. After 45 min. the middle was completely raw. I had to bake for an ADDITIONAL 35 min. Here’s how it broke down: 65 min. with foil on top, 10 min. no foil, 15 min. with the foil on top again. And yes, my oven is accurate.
I fixed this for my husband for breakfast and did exactly how the video showed. It turned out amazing and gets better the next day warmed up. My only thing about this recipe is that the prosciutto got lost. We couldn’t taste it so maybe next time I will add bacon as well. Great recipe!
This was wonderful! Great quiche. I loved her suggestion to bake the mushrooms! That was a great tip. As a flight attendant I just lost my job and am trying to make recipes from things in my pantry and freezer not spend so much money on groceries. I didn’t make the chive crust but I had frozen crusts. It was a brunch for us . Had potatoes that needed to be used so I put them in the mircowave and then pan fried them in butter and oil. For deserte was yougrt and peaches. I live in Phoenix where were are having record heat. Got up at 0500 to make this. It is good hot or cold
Delicious!! Will make it again! Baked it in a 9.5″ pyrex glass pie dish. It came out wonderful!
I’ve been a little intimidated by homemade pastry but this was really terrific and easy. Husband loved the quiche and asked for more. I froze half then thawed and heated in oven the next week, turned out like fresh! Love the thickness and size, impressive. Will make for company.
This crust is amazing!