Sorrel Quiche

• About 6-9 Servings

• Prep Time: 1 Hour

• Cook Time: 1 Hour + 30 minutes

• Total Time: 2 Hours + 30 minutes

Adapted from The Kitchn

Spice up brunch this spring season with tart, bright sorrel in this delectable twist on classic quiche

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes

• 3-5 tablespoons ice water

• 1 tablespoon apple cider vinegar

For the Filling:

• 1 large egg white

• 2 tablespoons

  extra virgin olive oil

• 1 large leek (white and light green parts only), cleaned and sliced into 1/2 - inch pieces (should yield about 1/2 cup)

• 3 large eggs

• 1/4 cup grated parmesan cheese

• 1/2 cup milk of choice

• 1/2 cup half and half

• 1/4 cup part-skim ricotta (or vegan alternative)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons chopped dill (fresh or dried)

• 1 tablespoon chopped rosemary (fresh or dried)

• 2 cups fresh sorrel, washed and dried well

Instructions

Make the Dough:

1. In a food processor, pulse together the flour and salt a few times to combine. Add the cubes of butter and pulse continuously until the mixture starts to look like tiny pebbles. With the food processor running, drizzle in the apple cider vinegar, followed by the ice water, stopping when the mixture just begins to come together. Working quickly, form the dough into a flat disk, wrap it in plastic, and refrigerate for 1 hour or up to 2 days.

Prepare the Crust:

1. Preheat the oven to 375° F. On a lightly floured surface, roll the dough into an approximately 12-inch circle. Gently press into a 9-inch tart or pie pan, trimming any overhang. Line the dough with aluminum foil and dried beans (or pie weights) and bake for 20 minutes.

2. Remove the pan from the oven, and take out the foil and beans. Brush the crust with the egg white and prick the bottom with a knife or a fork to allow air to release and prevent bubbling. Place back in oven and bake for an additional 5 minutes.

Make the Filling:

1. In a medium-sized pan over medium heat, heat the olive oil and add the leeks. Stir until they're coated in oil, then turn down the heat to medium-low and cover the pan. Cook the leeks until they're golden brown and caramelized, about 20-25 minutes. Check their progress after 15 minutes to ensure you don't burn them (depending on what kind of pan you're using, the cook time can vary slightly).

2. Meanwhile, whisk together the eggs, parmesan cheese, milk, half and half, ricotta, salt, pepper, dill and rosemary.

3. When the leeks are done cooking, lay them out on top of the pre-baked crust. Place the pan on top of a cookie sheet for easy transport. Pour the filling on top of the leeks and place the quiche in the oven. Bake for 30 minutes, or until the top of the quiche has puffed and is set in the middle and just slightly golden.

4. Allow the quiche to cool slightly, about 12 minutes. If you put the sorrel on while the quiche is piping hot, the delicate greens will brown. Sprinkle the sorrel on top, slice and serve. Quiche is best served room temperature the day it is made although it will keep just fine covered in the refrigerator for up to 2 days (the sorrel is just going to get a bit wilty).