Caramelized Leek and Onion Quiche

A few summers ago I had a friend who thought it would be a great idea if I had a garage sale.  The very thought sent shivers up my spine.  Immediately my mind raced to the magnitude of the work it would take.  But that realization paled only in comparison to the thought of deciding what to part with, what to sell. While I was rationale enough to know that I have acquired more things than one really needs, I remained somewhat irrational when it came to parting with things I thought I had to have.  It took my friend awhile but I finally agreed to, well actually, I finally relented to having a garage sale. But only on the condition that she and a few of my other friends would help. They agreed to that condition a little too quickly.  Either this was some sort of a planned 'intervention of sorts' or they were all curious as to what it was that I was going to be putting in the garage sale.

As a way to show my appreciation to all of them for the time they would be spending both before and on the day of the garage sale I decided I would make us all lunch.  Compared to the labored decision over having the garage sale, the lunch menu decision was so much easier. It takes longer to say Caramelized Leek and Onion Quiche than it did for me to make this menu decision.  I knew I wanted to make something that was equally delicious served out of the oven or at room temperature.  And I wanted something that presented beautifully on a cake plate. Yes, I live by the mantra 'you eat first with your eyes'.

This Caramelized Leek and Onion Quiche is a slight adaptation of Le Pain Quotidien's Quiche Lorraine recipe as it is one that is as closest to quiche perfection as you would find anywhere.  The quiche filling has a rich custardy consistency and is complimented by the savoriness of the caramelized leeks and onions. One could become addicted to caramelized leeks and onions as these vegetables become transformed in the cooking process.  When combined with eggs, cream, sour cream, swiss cheese along with a little ham, the result is a quiche that is sinfully delicious.  And now that spring is finally here, at least according to the calendar, I thought it was perfect dish to celebrate the beginning of the new season.

I like cutting my leeks lengthwise, although it is completely okay to cut them horizontally.  Once cut, leeks often have to be rinsed in a colander as you will usually find some of soil left between the layers.

I use a Spanish onion for this recipe as I think this onion has just the right amount of sweetness. Adding to their taste, they caramelize beautifully. Remember to cut them first in half before thinly slicing.

In a large saute pan you first melt 6 tablespoons of unsalted butter before adding the sliced leeks and onions.  The caramelization process takes anywhere from 30 to 40 minutes when cooked over medium-low heat.  You will want to stir occasionally and as it gets closer to the end you will be stirring a little more often as you do not want them to burn.

The recipe calls for freshly grated Swiss cheese.  You can use gruyere cheese instead of Swiss as both work equally well.

When buying the ham, I usually ask the person behind the deli counter to cut two 1/4 inch slices of ham as this makes it easier to cut the ham into a 1/4 inch dice.

The whipping cream or heavy cream is combined with the sour cream and eggs.  They are all whisked together until smooth.  A pinch of nutmeg, pinch of white pepper and a half teaspoon of crushed sea salt is added.

In full disclosure the original recipe called for making the crust.  I have found that the refrigerated Pillsbury pie crust works perfectly here. The first ingredient to be layered in the pie shell are the cooled caramelized leeks and onions.  I usually add just another sprinkle of sea salt over the onions before layering the ham and cheese. Remember, ham is layered before the cheese.

Once all of the ingredients are layered in the pie shell the thick egg mixture is poured in the quiche pie shell.

The quiche is baked at 350 degrees in the lower third of the oven or until puffed and golden.  This can take anywhere from 25 to 30 minutes depending on your oven and the depth of your quiche pan. I always place the quiche pan on a cookie sheet as it is makes it easy to put in and take out of the oven. When the quiche is finished you will let it sit for about 10 minutes before transferring to a platter and cutting. The Caramelized Leek and Onion Quiche has just the right amount of decadence for lunch, brunch or dinner.

Recipe
Caramelized Leek and Onion Quiche (inspired by Le Pain Quotidien's Quiche Lorraine recipe)

Ingredients
6 Tablespoons unsalted butter
3 large eggs
1/2 cup plus 1 Tablespoon of whipping cream/heavy cream
1 cup plus 2 Tablespoons of sour cream
pinch of nutmeg
pinch of white pepper
2 large leeks very thinly sliced, both white and green parts  (about 1 3/4 cups of sliced leeks)
1 large Spanish onion thinly sliced (about 3/4 cup of sliced onions)
1/2 teaspoon of sea salt crushed in your fingers
1 1/2 cups diced ham (I used about a tad bit over a half pound of Boar's Head maple glazed honey ham)
3/4 cup freshly grated Swiss cheese (a tad over a 1/4 pound of swiss cheese)
1 Pillsbury refrigerated pie crust

Directions
1. Cut leeks and rinse in water to release any remnants of soil.  Dry completely.
2. Thinly slice the onion.
3. Melt 6 Tablespoons of unsalted butter in a large saute pan and add sliced leeks and onions.  Saute over medium-low heat until the leeks and onions have caramelized, about 30 to 40 minutes. Stir occasionally, and watch carefully near the end.  Remove from pan and let cool.
4. Whisk together whipping cream/heavy cream, sour cream and eggs until well blended. 
5.  Add a pinch of nutmeg, pinch of white pepper and 1/2 teaspoon of sea salt.
6.  Unroll pie dough and place in 9 inch removable bottom quiche pan.
7.  Layer cooled leek and onion mixture on dough.  Followed by the ham and then by the swiss cheese.
8.  Pour egg mixture over top.
9.  Bake at 350 degrees for 25 to 30 minutes until quiche is puffed and golden.  Note: If using a deeper pan like the one I used here, cooking time will be slightly longer.
10. Remove from ove and cool slightly before cutting.  Enjoy warm or at room temperature.

At some point in my life I became a collector of dishes, platters, antiques, yellowware bowls, redware, mother of pearl serving pieces, art, more dishes, glassware, white ironstone, more dishes.  I attribute my fondness or slight obsession with dishes to Martha Stewart. Why Martha?  At the time she began having a presence on television, I recall her once saying that not only was it more economical to serve food at outdoor or large gatherings on 'real' dishes (i.e., those one might pick up at a tag sale) than it was to serve on 'paper' plates.  Then she added, 'real' plates made any simple occasion seem special.  And who would not want to make their guests feel special?  Yes, I was one who bought her way of thinking hook, line and sinker.

Her advice came well before the days the phrases 'environmentally friendly' or 'being green' became part of our vocabulary.  Not only have I found sets of dishes and china at garage sales and antique stores, I have also purchased them from department stores and on eBay.  I will admit that I have acquired more sets of dishes and china than one really needs to have. I suppose this means I hadn't fully listened to the economical part of Martha's advice.  I would be thrilled if someday these treasured sets of dishes will be both passed on to and used by my niece and nephew.  Hopefully I will have been successful in influencing their appreciation for beautiful dishes more than their 'dish minimalist' mother, otherwise known as my sister, has had on their lives.  It would be an understatement to say how competitive I can be with my sister.  But no matter whose influence is more enduring or stronger, if they should ever decide to sell the dishes passed on to them one day at a garage sale, I hope they too will be surrounded by good friends who will be there to help them.  Because at the end of the day it is not about the types or quantities of things one collects, it is about the friends that come into your life and stay.  Especially the ones who see you, not for your quirks and obsessions, but for your gifts.