Continuing our look around the country at potential inns for Canadians to stay at this summer, we take a look at the Mad Maple Inn and the local food it specializes in.
Wild Leek, Aged Cheddar & Bacon Quiche
Yield: 1
Quiche serving 8-10
Quiche pastry ingredients
- 2 cups all-purpose flour
- 2 sticks (8oz), butter, cubed, frozen
- 1 tsp salt
- 1 tsp thyme leaves
- 1/4 cup -1/2 cup ice water
Instructions:
- Place flour, salt and thyme in a food processor and pulse a few times.
- Add butter and pulse until butter is the size of peas.
- Pulse, gradually adding water one tablespoon at a time to the tube opening of food processor until mixture just comes together.
- Wrap dough in plastic wrap, place in fridge for a minimum of 30 minutes or overnight.
- Roll dough out in between two large pieces of lightly floured parchment paper to prevent dough from sticking.
- Remove top piece of parchment paper and flip bottom parchment paper with dough to fit quiche pan.
- Trim edges to approximately 1 inch overhang, folding under to create a rim. Press rim with a fork or crimp edges with using a thumb and forefinger.
- Dock pastry (lightly prick holes) with a fork on bottom of pastry.
- Refrigerate or place in freezer until firm, approximately 25 minutes, or overnight.
- Preheat oven to 375F. Line pastry with parchment paper and dry beans or pie weights. Place on a tray and bake for approximately 20 minutes until dough is almost baked through.
- Remove parchment paper and pie weights. Bake quiche shell for approximately 10 minutes until dough is baked and crust is lightly golden.
Combining the ingredients
Ingredients
- 5 slices bacon
- 2 tbsp. butter, room temperature
- 6-8 wild leeks, bulbs and stems chopped, leaved whole, (2 onions or 1 leek, sliced can replace wild leeks)
- 1 tbsp. thyme leaves
- 1 1/2 cups whole milk, room temperature
- 1/2 cup full fat yogurt
- 6 eggs, room temperature
- 1 cup aged cheddar, grated
- Salt and pepper to taste
Instructions:
- Heat oven to 225F.
- Place bacon in a pan over medium heat. Cook until lightly crisp and remove.
- Heat butter in the same pan over medium heat. Add wild leeks and thyme, season with salt and pepper, sauté until tender and set aside.
- Whisk eggs cream and yogurt in a bowl.
- To assemble, place bacon, sautéed wild leeks and grated cheese in quiche shell.
- Pour egg custard over and bake until quiche is set, approximately 30 minutes.
- Remove and allow to cool slightly before slicing.
- Serve with side salad and enjoy!