Sunday Brunch: Thomas Keller's Quiche

Ingredients

• 2 cups flour (about 12 ounces), sifted, plus a little more for rolling
• 1 teaspoon kosher salt
• 1 cup (8 ounces) chilled unsalted butter, cut into ¼-inch pieces
• ¼ cup ice water
• 2 tablespoons canola oil
• 2 cups milk
• 2 cups heavy cream
• + 8 more ingredients
• • 6 large eggs
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 6 gratings fresh nutmeg
  • 3 pounds leeks (about 5)
  • 6 ounces Roquefort cheese, crumbled (about 1 ¹/₃ cups)
  • Basic quiche shell
  • Basic quiche batter

1 Place 1 cup of the flour and the salt in the bowl of a heavy-duty mixer fitted with the paddle attachment. Turn the mixer to low speed and add the butter a small handful at a time. 2 When all the butter has been added, increase the speed to medium and mix until the butter is complete...

View full recipe at SpringPad