Leek and Mushroom Quiche

There are some things that really just make food better. For example, a sandwich jumps a few points by simply toasting the bread. Sun dried tomatoes are another element that make foods like pizza or pasta go from good to great. Pastry, I think, is the ultimate. A meal is so much more enjoyable set in a crust or wrapped in a hearty layer of flaky pastry. With this simple addition, stew (delicious in its own right) becomes the comforting satisfaction that is pot pie. Custards and fruit, also quite nice on their own, are raised to pie and tart status with just a little flour and butter. Last night, with the same ingredients, I could have made a lovely omelette. Instead, I decided not to settle and went for the all out quiche. A spinach salad on the side, complete with vinegrette a la Maman, provided a crisp balance to the richness of the quiche.

Here's how I did it:

I began with a simple Pate Brisee made in the food processor.

Pate Brisee

1 c all-purpose flour

1/4 c whole-wheat flour

1/2 tsp salt

1/4 tsp sugar

1/2 c unsalted butter
ice cold water

Add the flours, salt, and sugar to the food processor and pulse until combine. Cut the butter into chunks and add to them to the bowl. Pulse until the texture is of a coarse meal. Add about

3 tbsp water and pulse, adding just enough water to hold the dough together. Don't overmix or the dough will become tough. Wrap and refrigerate 30 minutes.

Meanwhile...start on the filling. I didn't follow a recipe so I'll just explain. Wash and slice one leek-then, sautee in olive oil until tender. Remove to a bowl and set aside. Wipe two handfuls of mushrooms with a damp paper towel and slice-sauteeing in the same pan with a little more oil and some Herbes de Provence. Remove to a separte bowl. Whisk 5 eggs with just under a cup of cream or half-and-half, salt, pepper, and cayenne.

Now for the layering...roll out the dough and lay into a greased and floured pie pan. Evenly disperse the leek in the bottom of the crust.

Pour the egg mixture over the leek. Scatter the mushrooms on top, followed by shredded Swiss Cheese and pine nuts. Instead of cutting off the excess crust (did I mention that's my favorite part?), I just folded the edges over the filling. It give it a kind of rustic look.

Bake at 375-degrees for 50-60 minutes.

I won't lie-it was pretty amazing. Leeks are a great substitute for people like me who don't like onions. Their sweetness is tasted throughout the egg filling. The mushrooms provide a nice savory balance and the pine nuts added that toasted element. This is one of those dishes that sun dried tomatoes could have really done something for-but that might just lead to overwhelming goodness. Is that so bad?