Potato Leek Quiche with No-Roll Crust

Step 1

To make the crust, in a medium bowl whisk together flour salt, sugar, and baking powder. In a small bowl whisk together melted butter or oil and water. Pour the wet ingredients into the dry and toss together with a fork until the dry ingredients are moistened. Transfer the shaggy mixture to the bottom of a standard 9-inch pie plate and press along the bottom and sides of the pan. Use the bottom of a metal measuring cup to create an even layer of pie crust mixture along the bottom of the pan. Press along the sides of the pan and use your fingers to pinch a scalloped pattern along the edge of the pan. Refrigerate until ready to fill.

Step 2

To make the filling, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line with parchment paper. Add potato slices and toss with oil, salt and pepper or paprika. Roast until softened, about 20 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F.

Step 3

While the potatoes cook, melt butter in a medium skillet over medium heat. Add the thinly sliced leeks and cook until softened and almost translucent, about 5 minutes. Remove from heat and set aside.

Step 4

In a medium bowl whisk together eggs, cream, milk, garlic powder, salt, and pepper.

Step 5

To arrange quiche, remove the crust from the refrigerator. Arrange leeks and potatoes in an even layer across the crust. Sprinkle with cheese. Pour the egg custard over the ingredients. Place in the oven to bake for 45-55 minutes until golden and puffed across the entire quiche. When you jiggle the quiche it shouldn’t shake in a wake like motion, it should shake more like jello.

Step 6

Allow to cool and set for 20 minutes. Enjoy this quiche warm from the oven or chilled from the fridge. Sprinkle with chives and serve with salad.

Step 7

Quiche will last for up to 4 days in the refrigerator.