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Preparation time
30 minutes
Total time:
1 hour
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Ingredients
Filling
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15 mL (1 tbsp.) olive oil
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250 mL (1 cup) white wine
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75 mL (1/3 cup) cubed prosciutto
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250 mL (1 cup) milk
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4 eggs
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15 mL (1 tbsp.) finely chopped dill
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150 g (1/3 lb.) L’Inspiré cheese, cubed
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1 small leek, minced
Shortcrust cheese pastry
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375 mL (11/2 cups) all-purpose flour
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1 pinch of salt
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125 mL (1/2 cup) cold butter, cubed
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75 g (2 1/2 oz.) La Tomme de Brebis de Charlevoix cheese, grated
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1 egg yolk
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75 mL (1/3 cup) cold water
If a cheese is unavailable you can substitute
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La Tomme de Brebis de Charlevoix and Le Soeur Angèle cheese for L’Inspiré.
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Directions
Shortcrust cheese pastry
- Mix together the flour and salt in a bowl.
- Add the butter and rub it into the flour with your fingertips until the mixture is the size of peas.
- Add the cheese, egg yolk, and water. Mix until the dough starts to bind together into a ball. Shape it into a disc, cover with plastic wrap, and refrigerate 30 minutes.
- Preheat the oven to 190°C (375°F).
- On a floured work surface, roll out the dough and press it into a 25 cm (10 in.) quiche pan. Prick dough with a fork. Cover with foil and place pie weights or dried beans on top. Bake 10 minutes. Remove the pie weights and foil and bake 8 more minutes. Set aside. Do not turn off the oven.
Filling
- Heat the oil in a skillet over medium-high heat. Cook the leek until slightly tender, about 5 or 6 minutes. Add the wine and reduce until fully evaporated, about 5 minutes. Transfer to a dish and let cool. Using the same skillet, brown the prosciutto cubes for 2 minutes. Add them to the leek mixture.
- Mix together the milk, eggs, and dill in a large bowl. Stir in the leek mixture and cheese cubes. Pour the mixture into the baked quiche crust.
- Bake for 45 minutes or until the filling has set.
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