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Quiche Supreme

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Ingredients
  

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

Filling:

  • 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 Also delicious with gouda/cheddar
  • ½ teaspoon Kosher Salt and freshly ground black pepper
  • 1 tablespoon pesto Store bought is fine
  • 8 thin slices prosciutto chopped

Instructions
 

  • Preheat the oven to 400 degrees F.

crust:

  • Mix the flour, chives and salt in mixer.
  • Add the butter and crisco until the mixture resembles tiny pebbles.
  • Add vinegar, egg and 5 tablespoons cold water.
  • Stir until just combined.
  • Shape the dough into 2 discs. (Freeze one for next time-it freezes perfectly.)
  • Place the disc on parchment with some flour and roll out.
  • Press into a deep dish quiche pan with removable bottom.

Filling:

  • Melt butter and add leeks.
  • Cook about 8 mins.
  • In a bowl make the custard by mixing cream and eggs.
  • Stir in cooled off leeks, cheese, salt/pepper, pesto, prosciutto.
  • Pour this into the crust.
  • Cover loosely with nonstick foil and bake 45 mins.
  • Remove foil and bake for an additional 10 minutes.
  • Let cool 10 mins and cut into slices.
  • Goes well with a nice salad!