Just got this pic from this past Friday, Jim Toscano's retirement open house. Here we are, the former ranks of PNI Admin, together again, in Dwan B/C no less. (L-R seated: Jim Toscano, Mary Heitz. L-R standing: Laura Olevitch, Ruth Spellmon-Hayes, Kathie Radcliffe, Mary Pappas, moi, Sonya Painschab. Not pictured, but we wish they had been: Stu Hanson, Sherry Ruh, and Rebecca Swanson). Woo hoo for PNI Admin!Whew, busy day, I've been running around all over the place. I've decided we're having quiche tonight, and a spinach salad. I think a little tomato-leek-gruyere action, mmm... I have lots of fresh herbs in the fridge and want to use them up. I threw a chopped handful into a simple pasta dish last night (just angel hair tossed with olive oil, sliced garlic, and red pepper). Tonight, the quiche (recipe posted in comments, below).
My boys are home! Both John and Nathan made their way back to me yesterday, it was so nice to sleep with them under the same roof again. Everyone right where they belong, safe and sound.
posted by Stephanie @ 4:51 PM
1 Comments:
Quiche with Leeks, Tomatoes, and Gruyere
Stephanie Levy
Serves 6
Crust
2 c. all-purpose flour
7 Tbsp. cold butter, cut into ¼-inch cubes
½ tsp. salt
½ c. ice water (you may not use it all)
Put flour, butter, and salt in the bowl of a food processor. Pulse briefly, several times, just until butter is barely incorporated into the flour (do not over-process). Start drizzling in ice water, again pulsing briefly, until mixture just comes together into a ball (you may not use all the water and again, do not over-process). Wrap ball in plastic wrap and refrigerate for at least one hour. Preheat oven to 400 degrees. Roll pastry out to a 12-inch circle, fit into a 10-inch tart/quiche pan, and trim. Prick the pie crust several times with a fork, line crust with foil, and fill pan with rice or beans (to weigh down the crust as it bakes). Bake for 15 minutes, or until just starting to brown. Remove from the oven, discard foil and beans or rice. Let crust cool slightly as you proceed. Turn oven down to 375 degrees.
Filling
2 Tbsp. butter
2 leeks, white/light green parts only, washed carefully and sliced thinly
½ c. seeded and chopped tomato (quartered cherry tomatoes work well when good tomatoes aren’t in season)
½ tsp. salt
optional: handful of assorted chopped fresh herbs (tarragon, basil, parsley, arugula, or whatever you have/like)
3 eggs
¾ c. cream
½ tsp. salt
pinch of nutmeg
grind of black pepper
¾ c. grated gruyere cheese
In a medium sauté pan over medium heat, melt butter. Stir in leeks, turn heat to medium-low, and sauté until leeks are tender but not browned, about 10 minutes. Stir in tomatoes and sauté for another 5 minutes. Season with ½ tsp. salt and chopped fresh herbs. Spread evenly over the bottom of the crust.
In a small bowl whisk together eggs, cream, salt, nutmeg, and pepper. Stir in gruyere. Pour over leek/tomato mixture in crust and spread evenly. Bake at 375 degrees for 20 minutes or until set and starting to brown in spots. Let sit for 10 minutes before serving. (Can also be served at room temperature.)
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