As we have noted before, Gourmandistanis are not unfamiliar with the 1980s. Over the decades we discarded many of our ’80s ways (shoulder pads, Sony Walkmen, comic books), but we never gave up the habit of eating quiche, despite being told it was not a dish fit for “real men.” (Being perceived as unmanly has never been an issue for Steve, who merely has to grunt in his normal basso profundo, possibly while pointing to his profound amount of chest hair.) We long ago adapted a Patricia Wells recipe for this lovely leek tart (which the cookbook calls a flamiche aux poireaux), and it’s been a regular dish in our kitchen for many years, improving and becoming more frequent as Steve ascended to the position of resident pâte brisée expert. Sometimes we make a large pie; other times we make individual serving tarts as we did here. Although the original recipe calls for ham, we usually lean toward Alsace-Lorraine by substituting bacon.
We recently saw an article claiming quiche is an ’80s trend poised to reappear, which inspired us to once again make this time-tested, possibly-now-trendy-again simple recipe. While we will eat this pie at any time of year, we especially enjoy it in winter when green things are hard to come by. Paired with a nice salad, the quiche/flamiche makes a lovely meal, and will hopefully sustain you as you begin your reacquaintance with Super Mario Brothers 2.
(adapted from Patricia Wells’ Bistro Cooking) Preheat oven to 375° F. Roll out crust and place in either a 10-1/2″ tart pan or in four 4-1/2″ tart pans with removable bottoms. Prick all over with a fork and then refrigerate for half an hour or so (or freeze for a shorter period). Pre-bake pie crust for about 10 minutes covered with foil and weighted down with dried beans or pie weights, then for about 5 minutes uncovered (slightly longer in each step if using a large tart pan). Remove from oven and cool on a wire rack. Increase oven temperature to 425° F. Cook bacon. Drain on paper towels. Crumble and reserve. Melt butter in a skillet. Add sliced leeks and salt and pepper to taste. Cook, stirring occasionally, until leeks are softened but not colored. Remove from heat. Place eggs, cream and a bit of nutmeg in a bowl and whisk until combined. Add leeks and 3/4 of the bacon and stir well. Then stir in 3/4 of the cheese. Pour leek mixture into prepared tart pan(s). Level filling and then sprinkle remaining bacon and cheese over. Bake until nicely browned, about 20-25 minutes for small tarts or 35-40 minutes for a large tart. Cool on a wire rack and then remove sides from pan(s).
(adapted from Patricia Wells’ Bistro Cooking)
Preheat oven to 375° F.
Increase oven temperature to 425° F.
Cook bacon. Drain on paper towels. Crumble and reserve.