Quiche Lorraine

This recipe came from Smitten Kitchen

1 3/4 c diced leeks, white and light green only (about 2 large leeks)

3/4 c diced onion

2 1/2 t olive oil

1 1/4 c flour

1 T plus 2 t cornstarch

salt

6 T butter

4 eggs, divided

1/2 c plus 1 T heavy cream

1 c plus 2 T sour cream

pinch nutmeg

pinch pepper

1 1/2 c diced ham (1/4-inch dice)

3/4 c grated Swiss cheese

Heat a large saute pan over low heat. Saute the leeks and onions in the oil 30-40 minutes until caramelized, stirring occasionally. Remove from heat to cool.

Meanwhile, in a large bowl, combine the flour, cornstarch, and 1/4 t salt. Cut the butter in with a pastry blender, fork, or two knives until it is in very tiny bits. Add one egg and mix it until a dough forms.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges and refrigerate for 30 minutes.

While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining eggs. Add a pinch of nutmeg, salt, and pepper and combine to form a batter. Preheat the oven to 350 degrees.

Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.