Red pepper and leek quiche with cheese crust ( Quiche de pimento y poro en costra de queso)

Last night I had a group of friends over for apps, drinks and jewerly! I made this recipe but in small bites to make them easy to eat and serve when you have large crowds... I can't tell you  how amazing these flavors are! Give it a try.. perfect for an entertaining night with good company. I removed the chopped jalapeno peppers in the recipe to be conscious about larger crowds that don't always eat spicy food but if you know your group and they love spicy, then add 1-2 finely chopped jalapenos (with or without seeds depending how much heat you want on the dish!)

Provecho!

 

Ingredients:

1/4 lb. white cheddar

1 1/2 cups all purpose flour

1/4 tsp salt

1/2 cup chilled butter- cut into pieces

1 egg - lightly beaten

3-4 tbsp iced water

1 1/2 tbsp butter

2 leeks

1 small red bell pepper

1/4 dry white cheddar (parmesan cheese consistency)

2 eggs

1 1/2 cups heavy whipping cream

3/4 tsp dijon mustard (or use a mustard with “heat” for a variation such as horseradish, habanero, etc)

Salt to taste

 

Directions:

 

to make the crust, place the white cheddar cheese in the food processor or blender (whatever you prefer or have) and cut in chunks and pulse until crumbly. 

Add the flour and salt and pulse until finely crumbled. Add the butter then when incorporated, add the lightly beaten egg over the mixture. Scrape down bold and add about 2 tbsp of water (iced) until forms a rough mass, if it still not coming together add a bit more water but being careful not get it too sticky and runny. Set aside

Preheat the oven at 400F

Place the cheddar dough on a lightly floured surface. Roll out into a thick circle and place in a spring form mold. Keep refrigerated until ready to use

Clean and slice the leeks into small pieces. In a small saute pan over medium heat, melt the remaining butter. Add the leeks and saute until soft but not browned. Remove from heat

In a bowl combine the cooled leeks, bell pepper and cheese (grated)

In the stand mixer, whisk the cream, eggs, mustard and a pinch of salt. When fluffy, incorporate all ingredients together without mixing too hard to keep the creamed ingredients as intact as possible.

Pour egg and vegetables mixture into the chilled crust and bake for 30-40 minutes until puffy and golden brown.