Quiche Supreme
Chive Crust:
  • 3 cups all-purpose flour, plus more for rolling
  • 1 tablespoon chopped chives
  • 1 teaspoon salt
  • ¾ cup cold salted butter, cut into chunks
  • ¾ cup crisco, cut into chunks
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly beaten
  • 5 T. cold water
  • 2 leeks, tops and bottoms trimmed, cut in half lengthwise and sliced
  • 2 tablespoons salted butter
  • 1 cup heavy cream
  • 8 eggs
  • 2 cups grated Italian mix cheese
  • ½ teaspoon Kosher Salt and freshly ground black pepper
  • 1 tablespoon pesto (Store bought is fine)
  • 8 thin slices prosciutto, chopped
  1. Preheat the oven to 400 degrees F.
  1. Mix the flour, chives and salt in mixer.
  2. Add the butter and crisco until the mixture resembles tiny pebbles.
  3. Add vinegar, egg and 5 tablespoons cold water.
  4. Stir until just combined.
  5. Shape the dough into 2 discs. (Freeze one for next time-it freezes perfectly.)
  6. Place the disc on parchment with some flour and roll out.
  7. Press into a deep dish quiche pan with removable bottom.
  1. Melt butter and add leeks.
  2. Cook about 8 mins.
  3. In a bowl make the custard by mixing cream and eggs.
  4. Stir in cooled off leeks, cheese, salt/pepper, pesto, prosciutto.
  5. Pour this into the crust.
  6. Cover loosely with nonstick foil and bake 45 mins.
  7. Remove foil and bake for an additional 10 minutes.
  8. Let cool 10 mins and cut into slices.
  9. Goes well with a nice salad!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/quiche-supreme/