One of my favorite pleasures when in Paris or other parts of France is the long lunch. After a busy morning, I stop at a restaurant to take stock of where I’ve been, the marvels I’ve seen and the delights that are to come. It is for me a perfect way to divide the day. Since I have a big meal for lunch, I like to stop at a small boulangere or traiteur and pick up something light for dinner. Often, that’s a great slice of quiche just like this one. Et voilà:
- 4 medium leeks with 2″ of light green
- 2 Tablespoons unsalted butter
- 2 Tablespoons water
- 2 medium red peppers, roasted and peeled
- 2 large eggs
- 2 extra large egg yolks
- 1 cup cream
- For the topping:
- 4 oz. mild goat cheese
- 1 Tablespoon fresh thyme leaves
- 1 partially baked 9-inch pie shell
Roast peppers. Clean and slice leeks. Preheat oven to 350F.
1. Melt the butter over medium heat and add the leeks and water. Season with salt and pepper.
2. Reduce heat, cover and braise until the water has evaporated, about 8-10 minutes.
3. While the leeks are braising, put the peppers, eggs, egg yolks in a blender and blend.
4. Add the cream and blend until smooth. Season with salt and pepper.
5. Place partially baked pie shell on a rimmed baking dish. Fill with the leeks. Pour the red pepper purée over the leeks and place in the oven.
6. Bake 30 minutes.
7. When the filling is almost set, sprinkle the goat cheese and thyme on top and bake for another 5 minutes.
- To serve:
Remove from oven and allow to rest. Serve hot. Serves 4 to 12 depending on how you slice it!