+
4 (7)

Appetizers, Mains

Le Pain Quotidien's quiche Lorraine

Le Pain Quotidien's quiche Lorraine
Bob Chamberlin /

Dear SOS: The quiche from Le Pain Quotidien with ham and leeks is the very best. Do you have the recipe? Thora Barker Scottsdale, Ariz. Dear Thora: Le Pain Quotidien's quiche combines generous amounts of sauteed leeks and onions, diced ... Read more

Total time: 1 1/2 hours, plus chilling time | Serves 8
  • 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks)
  • 3/4 cup diced onion
  • 2 1/2 teaspoons olive oil
  • 1 1/4 cups flour
  • 1 tablespoon plus 2 teaspoons cornstarch
  • Salt
  • 6 tablespoons butter
  • 4 eggs, divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 cup plus 2 tablespoons sour cream
  • Pinch nutmeg
  • Pinch pepper
  • 1 1/2 cups diced ham (1/4 -inch dice)
  • 3/4 cup grated Swiss cheese

Step 1Heat a large saute pan over medium-low heat. Saute the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

Step 2Meanwhile, in the bowl of a stand mixer (or a mixing bowl), combine the flour, cornstarch and one-fourth teaspoon salt. Add the butter and mix with the paddle attachment (or by hand with a fork) until combined. Add one egg; mix until dough forms.

Step 3On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

Step 4While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter.

Step 5Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

Step 6Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Note: Adapted from Le Pain Quotidien.

HAVE YOU TRIED


Brick chicken
Brick chicken

Perfecto Rocher’s paella verda
Perfecto Rocher’s paella verda

Spiced butternut squash stew
Spiced butternut squash stew

Curried chickpeas
Curried chickpeas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Chicken liver mousse
Lumberyard Restaurant's roasted tomato bisque
Snow-crab rolls with caviar
Pumpkin lasagna