One blogging ‘secret’ is that you have to start thinking about holidays and the seasons WAY before the calendar says they are here.
I mean you don’t have to start thinking about these things WAY before the rest of the world, but if you want to have a collection of holiday/seasonal recipes/ideas ready to go when said holidays start approaching, then you have to start getting ready early.
This means I might be creating Halloween recipes in August (my friends and family have gotten use to this by now). Other times it means I have to sit on ah-maz-ing recipes for months and months waiting until it is closer to that holiday or if I made a particular recipe using a specific seasonal ingredient, waiting until that ingredient is back in season.
Take this Sweet Potato and Leek Quiche. I actually made these last spring (along with the Potato and Leek Pizza I shared last week), when I had picked up some of the last remaining leeks I could find at my local farmer’s market. Because of various projects, computer issues, etc. I didn’t get to share these recipes before the spring leek season ended. Even though you can usually get leeks (and most fruits and vegetables) year round these days at most large grocery stores, their flavor and quality will be best when they are in season.
So I sat and waited.
Waited all summer holding out on this yummy recipe until now, the fall, when leeks are back in season again!
This recipe again pairs those classic potato and leek flavors but with a few twists. First I swapped that russet potato for a sweet potato. I then threw in some fresh herbs and spices; made a quick custard, poured it all into a homemade flaky pie crust and 30 minutes later had an irresistible yet unique quiche (say that 10 times fast) perfect for breakfast or brunch.
And who said ‘real men don’t eat quiche’ because this is one quiche that my man has asked for over and over again (even knowing full well it is a meatless meal to boot!)!
1 batch flaky butter pie crust (recipe below) or 1 package store bought pie crust
1 tablespoon canola oil
1 large sweet potato, grated
1 large leek, sliced and cleaned
2 cloves garlic, minced
½ teaspoon each salt and black pepper
1/8 teaspoon nutmeg
2-3 teaspoons fresh thyme, chopped
3 tablespoons chopped fresh parsley (plus more for garnish)
1 cup Greek yogurt
2 tablespoons milk
1/3 cup feta cheese
Preheat oven to 375 degrees. Spray pie plate or tart pan with nonstick spray. Press pie dough or homemade quiche crust into 6 individual tart pans or 1 large deep dish pie plate. Set aside.
Heat oil in a large pan over medium-high heat. Add sweet potatoes and leeks and cook for 2-3 minutes, stirring occasionally. Add garlic and cook 1 minute more. Remove from heat and set aside.
In a large bowl, whisk together eggs, yogurt and milk. Stir in cooked vegetables, fresh herbs, seasonings, and cheese.
Pour quiche filling into crust lined pans.
Bake in preheated 375 degree oven for 25-30 minutes for mini quiches or 30-40 minutes for a large quiche. Quiche is done when crust is golden brown in color and filling is set.
Serve warm, at room temperature or cold with additional chopped parsley for garnish.
Flaky Butter Pie/Quiche Crust
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Wait Time: 1 hour Yields: 1 large deep dish pie crust or 6 mini tart crusts
1 ¼ cup unbleached all-purpose flour
¼ teaspoon salt
8 tablespoons cold butter, cut into pieces
2 tablespoons ice water
Combine flour, salt and butter in a large food processor. Blend until mixture is coarse and crumbly. Add ice water and pulse several times, until dough comes together (additional water may be needed) to form dough. Shape dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
When ready to use, roll chilled dough onto lightly floured surface. Once rolled to approximately 1/4-inch thick, carefully lift and place in pie or tart pan, gently pressing in the bottom and up the sides of pan. Trim off excess dough and bake as directed for recipe.