Spring Quiche with Leeks and Sorrel
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
- 3-5 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg white
- 2 tablespoons extra virgin olive oil
- 1 large leek (white and light green parts only), cleaned and sliced into 1/2 - inch pieces (should yield about 1/2 cup)
- 3 large eggs
- 1/4 cup grated parmesan cheese
- 1/2 cup 2 % milk
- 1/2 cup half and half
- 1/4 cup part-skim ricotta
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped dill (fresh or dried)
- 1 tablespoon chopped rosemary (fresh or dried)
- 2 cups fresh sorrel, washed and dried well
- This recipe is vegetarian
- Produce
- Dill, fresh or dried (2 tablespoons)
- Leek, large (1)
- Rosemary, fresh or dried (1 tablespoon)
- Sorrel, fresh (2 cups)
- Condiments
- Apple cider vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Black pepper (1/2 teaspoon)
- Kosher salt (1 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- Salt (1/4 teaspoon)
- Drinks
- Ice water (3 tablespoons)
- Dairy
- 2 % milk (1/2 cup)
- Butter, unsalted (8 tablespoons)
- Half and half (1/2 cup)
- Parmesan cheese, grated (1/4 cup)
- Ricotta, part-skim (1/4 cup)
- Refrigerated
- Egg white, large (1)
- Eggs, large (3)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 25, 2012 (9 months ago).
22 people saved this recipe.
