I have been cooking out of Around My French Table since I got it. All the recipes have turned out delicious. I was fully expecting the same when I set out to make her quiche maraîchère the other day. I had read a great review of the recipe on this egullet thread about the book. I did not expect such a simple thing to be so incredibly delicious.
This quiche has a much higher percentage of vegetables than custard. In fact the sauteed vegetables fill the tart shell to the brim, leaving little room for anything else. The combination of sauteed leeks, carrots, celery, and red bell pepper are so aromatic and savory. The quiche is topped with Gruyère cheese at the end of the baking. It is the perfect topping to all the lovely vegetables.
Her tart dough recipe for this quiche was great as well. The instructions led to a very even beautiful tart shell, and the flavor was right on. It was crisp and buttery, and just thick enough.
As I was enjoying my first few bites, I was literally calculating how many of the vegetables I had left in my fridge, to make sure I could make it one more time. It is the main reason I decided to use gouda and cheddar in my gougères. I was saving my remaining Gruyère for this second quiche!
I loved it so much that I messaged Dorie Greenspan on Facebook asking her if I could post the recipe. So you can thank her for its inclusion here.
Savory Tart Dough
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits
1 large egg
1 teaspoon ice water
In a food processor: Put the flour, sugar, and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it- the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
To roll out the dough: I like to roll out the dough between sheets of waxed paper or plastic wrap, but you can roll it out on a lightly floured surface. If you're working between sheets of paper or plastic, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. The rolled out dough should be about 1/4 inch thick and at least 12 inches in diameter.
Transfer the dough to a 9 inch tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) I roll it out on a sheet of parchment, lifting it often. When it is 12 inches, I turn the parchment over the tart pan dough side down. I center it on the pan, and then carefully peel off the parchment paper. Press the dough against the bottom and sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. I did! Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
Freeze the dough for at least an hour before baking. Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil against the crust's surface. Line the baking sheet wit parchment paper and put the tart pan on the sheet.
To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil. Return the crust to the oven, and bake for another 3 to 5 minutes, or until the crust is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer sheet to a cooling rack and allow the crust to cool before you fill it.
1 tablespoon unsalted butter
2 celery stalks, trimmed and cut into a small dice
2 slender leeks, white and light green parts only, quartered lengthwise, washed, and thinly sliced
2 slender carrots, trimmed, peeled, and finely diced
1 medium red bell pepper, cored, seeded, and finely diced
salt and pepper
1 9-inch tart shell made from tart dough, partially baked and cooled
2/3 cup heavy cream
1 large egg
1 large egg yolk
2/3 cup grated cheese, preferably Gruyère (cheddar is good too)
Melt the butter in a large skillet over medium-low heat. Toss in the vegetables and cook, stirring, for about 10 minutes, or until they are tender. Season with salt and pepper, then scrape the vegetables into a bowl and let cool.
Center a rack in the oven and preheat the oven to 400 degrees F. Put the crust on a baking sheet lined with parchment paper. Spoon the vegetables into the tart shell and spread them out- they will just about fill the crust. Whisk the the cream, egg, egg yolk together, season with salt and pepper, and carefully pour over the vegetables. Depending on how your crust baked you may have too much custard- don't push it. Pour in as much custard as you can without it overflowing and wait a few minutes until it has settled, then add more if you can. Very carefully slide the baking sheet into the oven.
Bake the quiche for 20 minutes. Sprinkle the cheese over the top and bake for another 5 or 10 minutes, or until the cheese is golden and, most important the filling is uniformly puffed (wait for the center to puff), browned, and set. Transfer the quiche to a rack, remove the sides of the pan, and cool until it is only just warm or until it reaches room temperature before serving.