Melted Leek & Comté Slab Quiche (No-Roll Crust)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp kosher salt, and 1 tsp coarsely ground black pepper. Pour in 1/2 cup unsalted butter, melted and 2 tbsp ice water. Stir with a fork until the mixture clumps together like wet sand. Dump the crumbles directly into an 8x8-inch metal baking pan and press firmly and evenly across the bottom and about an inch up the sides.

   5 min

   Tip: Use the flat bottom of a measuring cup to compress the crust tightly. The tighter the compression, the better it holds.

2. 2

   Prick the bottom of the crust a few times with a fork. Bake the crust for 15 minutes until the edges just start to turn pale golden. Cami's rule: never skip the par-bake. If you pour a wet custard into raw flour, your crust will be tight like a bad alibi and terribly soggy.

   15 min

   Tip: No pie weights needed here; the melted butter prevents major shrinking.

3. 3

   While the crust bakes, prepare your aromatics. Slice 3 large leeks, white and light green parts only into thin half-moons. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a wide skillet over medium heat. Add the leeks, stir to coat, then drop the heat to medium-low. Let them sweat and collapse until jammy and deeply sweet, about 15 minutes. Butter is not a garnish here; it’s the vehicle carrying the allium flavor.

   15 min

   Tip: Don't rush the melting phase. High heat fries them; low heat transforms them.

4. 4

   In a large measuring jug, whisk together 3 large eggs, 3/4 cup heavy cream, 2 tbsp whole grain mustard, and the remaining 1/2 tsp kosher salt. Whisk briskly until completely smooth and a uniform pale yellow.

   5 min

   Tip: Using a measuring jug makes pouring the custard into the hot pan much easier and cleaner.

5. 5

   Pull the par-baked crust from the oven and immediately lower the oven temperature to 350°F (175°C). Scatter the deeply melted leeks evenly across the hot crust. Top with 1 cup grated Comté cheese. Slowly pour the egg custard over the top. Return the pan to the oven and bake for 25 minutes.

   25 min

   Tip: You are looking for strict visual cues: the edges should be puffed and golden, and the center should have a slight, set wobble—not a liquid jiggle.

6. 6

   Pull the pan from the oven and set it on a wire rack. Let the quiche rest for at least 10 minutes before slicing. If you cut into it while it's piping hot, the custard will weep.

   10 min

   Tip: Serve warm with a sharp, lemony green salad to cut the richness of the cream and cheese.