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

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