Four de Lys Quiche

 

Perfect for a blustery day with a glass of red wine and salad of bitter greens, the onions turn almost meaty after a long cook. This quiche reminds me of one of the things I love best about my hometown NYC, the Pletzel... if you've never had one you really must, its a chewy poppy seed and onion sort of flat bread bread that is near impossible to find anywhere other than Crown Heights, the Lower East Side or Zabars and even then they are rare. A warm pletzel smothered in cream cheese is beyond delight on a cold morning....I've used four types of onions, alliums, lillies, to replace the burnt onion taste (hence the name) and a soft super easy extremely pliable poppy seed studded whole wheat cream cheese crust. I used beautiful locally milled organic pastry flour, the dough was so lovely to work with, even for a complete novice like me. If you can't find pastry flour, change to 50/50 (whole wheat/white flour) split to keep the dough tender, and eliminate the extra tbs.

What you will need

4 ounces Cream Cheese

4 ounces Butter

2/3 cup whole wheat pastry flour

1/3 cup 1 Tbs white pastry flour

1 teaspoon Salt

1 1/2 tablespoons Poppy Seeds

2 cups julienned leeks

1 Cup Thinly sliced yellow onions

1 cup Thinly Sliced Shallots

4 cloves garlic sliced

4 large eggs

2 1/2 cups 1/2 or heavy cream

4 ounces Cream Cheese

1 cup shredded gruyere

2 tablespoons butter

1 sprig fresh thyme

fresh nutmeg

salt & pepper

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