Brunch and a Baby (Leek and Camembert, and Spinach, Feta and Sun Dried Tomato Quiches)

Few things are better than cuddling with a baby, especially one as cute as nine week old Nico the Nugget. Sadly, I forgot to take a picture of Nugget, but trust me on this one. Anyhoo, some girlfriends and I invited ourselves over for brunch and get our baby fix, oh also to visit with Nugget’s parents. Yeah. But we brought food! My friend Mairead, a very sage mother of two boys, recently said to me that a meal is the best gift to new mothers. So I brought I a hunk o’pork for their dinner (recipe to come – I know, it’s the one you are all waiting for with bated breath) and quiche for us all to share.

Quiche sometimes gets a bad rap – it’s old fashioned, it has cream, you have to make a pie crust. But on the upside, it’s a great way to use little bobs of cheese, veg and leftover breakfast meat. It’s easy enough to make two on the weekend, serve one and eat leftovers for – ta da – lunch during the week. Add a simple salad and you are golden.


So I’ve given the quiche a couple of modern turns. There’s a more traditional version as well as a lighter one that uses up all those egg whites from baking other goodies. The filling options are endless – crab, asparagus and brie, mushroom and sausage, tomato and shallot – but I’ve included a few popular ones. My secret is using store bought pie crust. Specifically, the kind in a red box that comes rolled up. In this case, I recommend using the brand name because the others seem, well, store bought. Of course, homemade crust is the best (smiley face). I also prefer a springform pan because it can accommodate any overflowing filling and makes for prettier slices than a pie plate.


Traditional Quiche
For a 10” tart or a generous 8” tart
5 eggs
2 cups whole milk or fat free half-and-half (substitute cream for ¼ c or more of either if you wish)
1 tbsp butter (don’t ask why, just know Julia Child does this)
Kosher salt
Pepper

Egg White Quiche (aka quiche I actually eat)
For an 8” tart
1 whole egg
4 egg whites (more or less)
1 2/3 cups 2% milk or fat free half-and-half
1 tsp butter
Kosher salt
Pepper
Beat the eggs well. Beat in the milk or half-and- half. Season with a pinch each of kosher salt and pepper.


Leek and Camembert (or goat cheese) Filling
2 leeks
2 tbsp unsalted butter
4 oz Camembert or goat cheese
Wash leeks by trimming the root end and slicing the body in half, going from the white part to the green part. Set on a colander and rinse each half well, making sure that there is no sand hiding between the layers. Slice the white and light green parts into ¼” half moons; store the green parts for stock.
Melt the butter on low heat. Sautee the leeks until wilted and sweet, almost translucent. Set aside



Spinach, Feta and Sun Dried Tomato Filling
1 cup spinach, wilted
1/8 cup sun dried tomatoes, rehydrated and sliced
4 oz feta


Ham, Cheddar and Pepper Filling
4 oz sharp cheddar cheese, grated
½ cup ham
1 serrano pepper or 1/3 cup chopped green bell pepper, sauteed

Assemble
1 Pie crust
Filling
Quiche base
Preheat the oven to 350 degrees. Unfurl pie crust. With a rolling pin (or wine bottle), roll the crust out a little more until it’s about an inch wider around. Place in the springform pan. Pierce all over with a fork. This improves your chances of getting a nice, flaky crust. Put the whole thing in the freezer.

Make your quiche base, fillings and mix them together. Take your frozen pie crust, weigh it down, and bake for 10 minutes. Remove from the over, pour the mixed filling and base. Bake 40 minutes to an hour, until the center is puffed up and not jiggly.
For a crowd: Transport the quiche in the springform pan. Place in 275 degree oven to heat. Delicious with simple salad… or sticky buns!