Lunchbreak: Chef Rebecca LaMalfa makes mushrooms, leek and white cheddar cheese quiche

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Chef Rebecca LaMalfa

2039 W. North Avenue
(773) 661-1540

Mushrooms, Leek and White Cheddar Cheese Quiche

Crust Ingredients:
8 oz  cold flour
2 oz cold cubed butter
2 oz cold cubed shortening
3 oz cold milk
1 tsp kosher salt

Blitz the flour, salt, butter and shortening in the food processor until sandy. Put dry mix in a bowl and make a well with your fingers. Pour cold milk in the center of the well and mix with your fingers until just incorporated. Form into a disk, wrap in plastic wrap and chill for 1 hour. When dough has rested, roll out 1/8 inch thick and form into your pie pan. Let chill again for 1 hour. Par bake with pie weights or lentils at 350 for 20 minutes and let cool.

Filling Ingredients:
2 large leeks
1 Tbs butter
4 oz sliced mushrooms
2 oz shredded sharp cheddar

Slice and wash leeks very well, sweat in 1 Tbs butter (no color) and season with salt and cool. Sauté mushrooms with salt and pepper and let cool. Layer the leeks, mushrooms and cheese when very cold in the cool baked shell

Custard Ingredients:
4 large eggs
2 yolks
8 oz (1cup) whole milk
8 oz (1 cup) cream
1/2 tsp salt
1/4 tsp black pepper

Blend everything in the blender until just combined (or whisk by hand) and pour over filling. Bake on a lined sheet pan at 350 for 1 hour rotating every 30 minutes it will be light brown on the top. For best results let it rest for 1 hour before serving

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