Leek and Tomato Quiche

In a kosher kitchen, Quiche Lorraine is impossible, both because bacon is forbidden and because meat and milk cannot be cooked or eaten together. This vegetarian quiche is a delicious dish with no problems of kashruth. You can prepare the crust days or months in advance (just freeze the prepared dough or the prepared shell), and you have a quick meal. To save time and washing, I first use the food processor for the crust, then change to the steel blade without washing the processor bowl, and then prepare the custard. I serve it with a large salad, followed by a selection of fresh fruit.

Crust

1.5 cups flour
1/2 tsp. salt
1/2 cup butter, very cold
scant 1/3 cup ice water

Put the flour, salt, and butter in the food processor fitted with the plastic blade, and process until lumpy. Slowly add the water and process until the dough forms a ball on the blade. Add a bit more water if needed. Refrigerate the dough for at least 1/2 an hour until well chilled. Preheat the oven to 450° F. Roll into a circle 2 inches larger than your quiche dish. Press into quiche dish and crimp the edges. Prick the crust with a fork, and bake blind for 8 minutes (lined with foil and weighted with beans or pie weights). Remove the foil and weights and prick the crust again. Return to bake for another 4 minutes.

Filling

2 cups cleaned and sliced leeks
2 T. butter
salt and pepper to taste
1/2 pound Swiss cheese
4-5 ounces Parmesan cheese
4 large eggs
1 3/4 cup milk
1 T. all-purpose flour
2 thinly sliced tomatoes, sprinkled with pepper

Sauté the leeks in the butter until golden; season with salt and pepper. Grate the cheeses in the food processor, tossing with the flour. Add the eggs, milk, and a bit of salt and pepper. Mix well.

Spread the leeks across the bottom of the crust. Pour the custard over the leeks, and arrange the tomatoes on top of the pie. Bake for 5 minutes at 400° F. and then 30 minutes at 325° F. or until a knife inserted at the center comes out clean. Serve warm or at room temperature.

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