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:

  1. Place flour, salt and thyme in a food processor and pulse a few times.
  2. Add butter and pulse until butter is the size of peas.
  3. Pulse, gradually adding water one tablespoon at a time to the tube opening of food processor until mixture just comes together.
  4. Wrap dough in plastic wrap, place in fridge for a minimum of 30 minutes or overnight.
  5. Roll dough out in between two large pieces of lightly floured parchment paper to prevent dough from sticking.
  6. Remove top piece of parchment paper and flip bottom parchment paper with dough to fit quiche pan.
  7. 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.
  8. Dock pastry (lightly prick holes) with a fork on bottom of pastry.
  9. Refrigerate or place in freezer until firm, approximately 25 minutes, or overnight.
  10. 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.
  11. 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:

  1. Heat oven to 225F.
  2. Place bacon in a pan over medium heat. Cook until lightly crisp and remove.
  3. 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.
  4. Whisk eggs cream and yogurt in a bowl.
  5. To assemble, place bacon, sautéed wild leeks and grated cheese in quiche shell.
  6. Pour egg custard over and bake until quiche is set, approximately 30 minutes.
  7. Remove and allow to cool slightly before slicing.
  8. Serve with side salad and enjoy!