They have all been the same kind though -spinach and mushroom. I guess I knew it would turn out good every time so I hadn't strayed.
Well, I finally worked up the courage to try something different. This morning's experiment? Quiche with fingerling potatoes and leeks!
Fingerling Potato and Leek Quiche
- 1 tbsp butter
- 1/2 tbsp olive oil
- 1/2 lb fingerling or yukon gold potatoes, scrubbed clean
- 2 medium leeks; tougher outer layers removed, rinsed of any dirt, light green and white part sliced into 1/2 inch slices
- 1/4 cup white wine
- Salt and pepper
- 1 1/2 cups shredded Swiss and/or Gruyere cheese
- 6 jumbo eggs, beaten
- 3/4 cup heavy cream
- 1 pie crust(homemade or store-bought frozen), fitted to a glass pie plate or 10 inch tart pan
DirectionsIf you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.
When it has softened, place the dough into your tart pan or pie plate and spread out the dough with your fingers until it fits the pan all the way up to the edges. Then leave it the fridge until you are ready to fill and bake it.
Cook your potatoes by either boiling them for about 20 minutes or until you can pierce them easily with a fork. Or you can put them in a covered glass dish with a couple tablespoons of water and microwave them for about 4 minutes. You want them tender but still firm. Set aside to cool. Cut them into 1/4 inch slices when they are cool enough to handle.
Preheat the oven to 375 degrees F.
Combine the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 15 seconds.