Walla Walla onions and leeks quiche

A staple of my oven, sometimes topped with crumbled goat cheese (or a edgy aged blue cheese like Stilton.

for the dough (for a 9 inches baking dish – 4 people):

• 1 ½ cups all-purpose flour (although I like high-protein flours more)
• ½ tsp kosher salt
• 7 tbs cold butter (almost a stick)
• 2 tbs ice-cold water

I normally refer to this to convert butter content:
¼ pound = 4 oz = 115 g = 1/2 cup = 8 tablespoons

I stick everything in a food processor except the water. When everything is dusted, I add the water to bring the flour together in the food processor then with cold hands I work the dough minimally and shape it into a ball that goes, wrapped in cling film, straight in the fridge for at least an hour.

for the filling:

• 4 leeks (white part and some green)
• 1 big Walla Walla onion (or a white onion soaked in water for 30 minutes)
• 1 egg
• 2 tbs heavy cream
• 4 tbs grated pecorino
• 2 tbs butter
• extra virgin olive oil
• pepper/salt

Melt the butter in olive oil to prevent milk proteins to burn (enough to cover the pan you’re cooking in).
Sautee the chopped onion and the leeks (big chunks, to keep a bite) and slightly salt the mixture to release some water (lid on). Remove the lid and start browning/caramelizing. Stop at a golden stage with the onion structure maintained.
Cool down and mix one beaten egg, a splash of cream and the pecorino.
No salt added because of the pecorino but adjust with salt if Parmigiano is used.

Roll the dough, prick the bottom with a fork and stick in the fridge (covered).
Gently pour the filling and prick the borders like a galette.
Cook 30 minutes at 450º (or until the top gets nicely browned).

:: wine: Walter Massa “Derthona” Timorasso or a Loire Sauvignon.