This vegetarian tart would be a nice main dish for a shower or brunch.
Active Time: 45 minutes |
Total Time: 1 1/2 hours
1 tablespoon butter
3 tablespoons canola oil
1 cup all-purpose flour
1/4 teaspoon salt
1-2 tablespoons ice water
2 teaspoons extra-virgin olive oil
8 ounces leeks, white and light green part only, washed thoroughly and thinly sliced (about 2 cups)
2 large large eggs
4 large egg whites
3/4 cup evaporated nonfat milk
3/4 cup fat-free, or low-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne
1 teaspoon Dijon mustard
1 tablespoon fine dry breadcrumbs
3/4 cup shredded Gruyère cheese, (about 3 ounces)
1 tablespoon freshly grated Parmesan cheese
To make crust: Position rack in the lower third of the oven; preheat to 425°F.
Melt butter in a small saucepan over low heat. Cook butter, swirling the pan, for about 30 seconds, or until it is a light nutty brown. Pour into a small bowl and let cool. Stir in canola oil.
Whisk flour and 1/4 teaspoon salt in a medium bowl. Slowly stir the butter-oil mixture into the flour mixture with a fork until it is crumbly. Gradually stir in enough ice water for the dough to hold together. Gather the dough into a ball.
Place the dough between two sheets of plastic wrap and flatten into a disk. Roll into a 12-inch circle. Remove the top plastic sheet and invert dough into a 9-inch pie pan. Remove the remaining plastic. Fold edges under at the rim and crimp.
Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans. Bake for 7 minutes. Remove paper and weights and bake for 3 to 5 minutes longer, or just until lightly browned. (The crust will not be fully baked.) Cool on a wire rack. Reduce oven temperature to 350°F.
To make filling: Meanwhile, heat olive oil in a nonstick skillet over low heat. Add leeks and cook, stirring occasionally, until the leeks are soft and wilted, 15 minutes. Set aside to cool.
Whisk eggs and egg whites in a large bowl. Add evaporated milk, fat-free or low-fat milk, 1/4 teaspoon salt, pepper, nutmeg and cayenne, stirring gently to avoid creating bubbles.
To assemble & bake quiche: Spread mustard over the bottom of the prebaked crust; sprinkle evenly with breadcrumbs. Top with Gruyère, then the cooked leeks. Carefully pour in the egg mixture. Sprinkle with Parmesan. Bake until just set and a knife inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool for at least 10 minutes before slicing.
Per serving :
13 g Fat;
4 g Sat;
6 g Mono;
70 mg Cholesterol;
20 g Carbohydrates;
11 g Protein;
1 g Fiber;
292 mg Sodium;
237 mg Potassium