Reny Picot Recipe
Leek and Onion Quiche
If you haven’t had quiche lately, it is time to remedy that situation. We could eat this Reny Picot leek and onion quiche with its silky, melt-away custard interior and flaky, buttery exterior for breakfast, lunch, and dinner without ever growing tired of it.
For the crust:
1 1/2 cups all purpose flour
6 tablespoons cold Reny Picot Butter, diced
1 egg yolk
1 tablespoon cold water
Pinch of salt
For the filling:
6 leeks (only the white part), diced
2 sweet onions, diced
6 tablespoons Reny Picot Butter
4 large eggs
1 3/4 cups Reny Picot Cooking Cream
1 5-ounce bag shredded Reny Picot Emmental Cheese
Salt, pepper, and nutmeg to taste
- Prepare the dough by mixing together all crust ingredients in a large bowl until just combined. Form dough into a disc, wrap in plastic wrap, and let chill in fridge for one hour.
- Roll out dough and place in a 9-inch quiche pan with a removable bottom. Chill 20 more minutes in the fridge.
- While to dough is chilling, prepare the filling by sautéing the leeks and onions in butter over medium-low heat until lightly caramelized.
- Beat the eggs with the cream, shredded Emmental, salt, pepper, and nutmeg. Add this mixture to the leek and onion.
- Pour the egg mixture into the dough-lined quiche pan and bake for 35 minutes at 350ºF.
- Once baked, the quiche can be served warm or cold and garnished with prosciutto.