Quiche Supreme

• Meat

  • 8 thin slices Prosciutto

• Produce

  • 1 tbsp Chives
  • 2 Leeks

• Refrigerated

  • 1 Egg, large
  • 8 Eggs

• Condiments

  • 1 tbsp Pesto

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 cup Crisco
  • 1/2 tsp Kosher salt and freshly ground black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Distilled white vinegar

• Dairy

  • 7/8 cup Butter, salted
  • 1 cup Heavy cream
  • 2 cups Italian mix cheese, grated

• Liquids

  • 5 tbsp Water

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 3 cups all-purpose flour, plus more for rolling
• 1 tablespoon chopped chives
• 1 teaspoon salt
• ¾ cup cold salted butter, cut into chunks
• ¾ cup crisco, cut into chunks
• 1 tablespoon distilled white vinegar
• 1 large egg, lightly beaten
• 5 T. cold water
• 2 leeks, tops and bottoms trimmed, cut in half lengthwise and sliced
• 2 tablespoons salted butter
• 1 cup heavy cream
• 8 eggs
• 2 cups grated Italian mix cheese
• ½ teaspoon Kosher Salt and freshly ground black pepper
• 1 tablespoon pesto (Store bought is fine)
• 8 thin slices prosciutto, chopped

Directions

• Preheat the oven to 400 degrees F.
• Mix the flour, chives and salt in mixer.
• Add the butter and crisco until the mixture resembles tiny pebbles.
• Add vinegar, egg and 5 tablespoons cold water.
• Stir until just combined.
• Shape the dough into 2 discs. (Freeze one for next time-it freezes perfectly.)
• Place the disc on parchment with some flour and roll out.
• Press into a deep dish quiche pan with removable bottom.
• Melt butter and add leeks.
• Cook about 8 mins.
• In a bowl make the custard by mixing cream and eggs.
• Stir in cooled off leeks, cheese, salt/pepper, pesto, prosciutto.
• Pour this into the crust.
• Cover loosely with nonstick foil and bake 45 mins.
• Remove foil and bake for an additional 10 minutes.
• Let cool 10 mins and cut into slices.
• Goes well with a nice salad!