Phyllo Quiche with Leeks and Parmesan

Phyllo Quiche with Leeks and Parmesan

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Servings: 6

Filled with caramelized leeks and onion and lots of Parmesan, this savoury quiche makes an impressive centerpiece for a springtime brunch. The leeks are sliced two different ways before cooking: two are cut into rounds, while one is halved lengthwise. Ready-to-use phyllo dough streamlines prep (there’s no need to prepare a tart dough) and gives your creation a fanciful finish. You will need only eight of the phyllo dough sheets from the package; save the rest for another use.

INGREDIENTS:

  • 1 package (1 lb./500 g) phyllo dough sheets, each 14 by 18 inches (35 by 45 cm), thawed
  • 3 leeks, trimmed, white and light green portions
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 1 small yellow onion, diced
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 4 whole eggs plus 1 egg yolk
  • 1 1/2 cups (6 oz./185 g) grated Parmesan cheese
  • Fresh herb sprigs, such as thyme and rosemary, for garnish

Directions:

  • Preheat an oven to 375°F (190°C). Lightly grease an 8- or 9-inch (20- or 23-cm) tart pan.
  • On a work surface, lay 8 sheets of thawed phyllo dough on top of one another, alternating each sheet 90 degrees. Transfer to the prepared tart pan, gently pressing and crimping the phyllo into the bottom and up the sides of the pan. Trim the edges, leaving a 1/2-inch (12-mm) overhang, and crimp the edges slightly. Refrigerate until ready to use.
  • Cut 2 of the leeks into 1/4-inch (6-mm) rounds, then cut the remaining leek in half lengthwise.
  • In a large fry pan over medium heat, melt 3 Tbs. of the butter with 1 Tbs. of the olive oil. Add the leek rounds and onion and cook, stirring occasionally, until softened and caramelized, 15 to 20 minutes. Season to taste with salt and pepper. Transfer to a medium bowl and let cool.
  • In the same pan over medium-high heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the leek halves, cut sides down, and cook until lightly browned and caramelized, about 1 minute. Reduce the heat to medium, cover and cook until just tender, about 1 minute. Remove from the heat and let cool.
  • In a large bowl, whisk together the cream, whole eggs and egg yolk until thoroughly combined. Stir in 1 cup (4 oz./125 g) of the cheese, 1 1/2 tsp. salt and 1/2 tsp. pepper.
  • Spoon the leek-onion mixture evenly over the phyllo in the tart pan, then pour in the egg mixture. Arrange the leek halves, cut sides up, on top and sprinkle with the remaining 1/2 cup (2 oz./60 g) cheese.
  • Bake until the phyllo is golden and the filling is set around the edges but jiggles ever so slightly in the center, about 35 minutes; if the phyllo browns too quickly, cover the quiche with aluminum foil. Transfer the pan to a wire rack and let cool for about 10 minutes. Garnish the quiche with herb sprigs, cut into slices and serve. Serves 6.
  • Williams Sonoma Test Kitchen