Keshia's Quiche Lorraine

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    Ingredients

    • 1¼ cups flour
    • ½ teaspoon salt
    • 8 tablespoons cold butter, cut into small pieces
    • 2 tablespoons cold water
    • 4 strips of thick, Applewood-smoked bacon
    • 1 leek, trimmed and diced
    • ¾ cup (3 ounces) grated Gruyere cheese
    • ¼ cup (1 ounce) grated Parmesan cheese
    • 5 eggs (Keshia likes to use local farm eggs)
    • 1¼ cups half and half
    • A pinch of dried sage and thyme
    • Salt and pepper to taste

    Preparation

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    1. For the pastry, place flour and salt in a food processor. Pulse. Add butter and pulse until mixture looks like coarse meal. Add cold water and pulse until dough comes together. Shape into a ball. Wrap in wax paper or plastic wrap and chill for an hour. Roll dough out to an 11- inch circle. Place in 9-inch pie plate. Crimp edges.

    2. Preheat oven to 450°F. Place bacon in a large skillet. Cook until crispy and coarsely chop. Place leeks and bacon in uncooked pie dough, top with grated cheeses. Combine eggs, half and half, dried herbs, salt and pepper; whisk well. Pour over cheese. Place plate on baking sheet and bake 15 minutes. Lower oven to 375°F and bake 40 minutes or until quiche is puffed and golden.

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