Potato and Leek Quiche
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
3-4 tablespoons ice-cold water
For the filling:
1 tablespoon olive oil
2 medium leeks, white and light green parts only, cleaned and thinly sliced
1 large Russet potato, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups grated Gruyère cheese (or substitute with Swiss or Emmental cheese)
4 large eggs
1 1/2 cups heavy cream
1 teaspoon No. 37 Persian Spice Blend
Salt and pepper, to taste
Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Carefully transfer the dough to a 9-inch (23 cm) pie dish or quiche pan, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. Use a fork to poke several holes in the bottom of the crust. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake the crust for 15-20 minutes, or until it is lightly golden. Remove the pie weights and parchment paper, and set the crust aside to cool slightly.
While the crust is baking, prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, or until they are softened and translucent. Season with salt and pepper. Set aside to cool.
In a pot of boiling salted water, blanch the sliced potatoes for 3-4 minutes, or until they are just tender. Drain and set aside to cool.
In a medium bowl, whisk together the eggs, heavy cream, Persian Spice Blend, salt, and pepper.
Assemble the quiche: Spread the cooked leeks evenly over the bottom of the pre-baked crust. Layer the sliced potatoes on top of the leeks. Sprinkle the grated Gruyère cheese evenly over the potatoes. Carefully pour the egg mixture over the cheese, ensuring that it is evenly distributed.
Bake the quiche for 35-45 minutes, or until the filling is set and the top is golden brown. If the crust begins to brown too much during baking, cover the edges with foil.
Remove the quiche from the oven and let it cool for at least 10 minutes before serving. Enjoy your classic potato and leek quiche warm or at room temperature!