The funny thing about learning to cook through food blogging is that my cooking skill hasn’t followed a linear progression. Instead of starting with the basics and working my way up, I hopped around from making soup one day to ornate pastries another. It definitely keeps me on my toes. However, it also puts me in the odd position of knowing how to make chocolate cream puffs with brandy pastry cream…but not quiche. Somehow, in the 8 years I’ve been blogging, I’ve never had an opportunity to make it. So when I sat down to plan the entree for my PETER RABBIT menu, I knew I wanted a dish that could showcase the contents of the McGregors’ garden, and quiche was the perfect candidate.

First, I reread PETER RABBIT and made a list of every plant mentioned in Mr. McGregor’s garden. The potatoes caught my eye, since they would be a great way to make the dish hearty and filling without meat (I’m trying to keep it vegetarian, since PETER RABBIT is a garden-centric story). For flavor pairings, I was inspired by the Leek and Potato Soup with Parsnip and Garlic from my cookbook. Leeks are a type of onion, and onions are mentioned as being present in the McGregors’ garden too. So I took potatoes, leeks, and garlic and made a quiche I could imagine Mrs. McGregor serving to her husband after a hectic morning of chasing off mischievous little rabbits.

I started with my go-to pie crust recipe and added in some fresh rosemary. For my quiche base, I used two recipes for reference: Easy Quiche from The Spruce Eats and Crustless Potato Asparagus Quiche from The Natural Nurturer. I LOVE how the final product turned out. Lots of rich flavors coming together in a filling, aromatic dish!

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Mrs. McGregor’s Potato Leek Quiche

“Peter was most dreadfully frightened; he rushed all over the garden, for he had forgotten the way back to the gate. He lost one of his shoes among the cabbages, and the other shoe amongst the potatoes.”

— Peter Rabbit

 

INGREDIENTS:

• For the Pie Crust
  
  • 1 1/2 cups flour
  • 1 tsp snipped fresh rosemary
  • 3/4 tsp salt
  • 7 Tbsp cold butter, cut into cubes
  • 7-9 Tbsp ice water
• For the Filling
  • 1 large leek, white portion only
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 large red potato, cut into 1/4″ cubes
  • 2 large cloves garlic, minced
  • 2 large eggs
  • 1/2 cup half-and-half
  • 1/2 Tbsp snipped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup shredded Cheddar cheese
  • 1/2 cup freshly shredded Parmesan

 

Makes 1 6″x14.5″ quiche

 

INSTRUCTIONS:

1. FOR THE PIE CRUST. In a large bowl, stir together the flour, rosemary, and salt. Using a fork or pastry blender, cut in the butter until the mixture has a crumb-like texture with some pea-sized bits of butter scattered throughout.
2. Stir in the ice water with a fork 1 tablespoon at a time until the mixture holds together when pressed with fingers but isn’t soggy. Gather dough into a ball. Flatten and shape into a 3.5″x5″ rectangle. Wrap in plastic wrap and chill in the refrigerator for 1 hour or until firm but not hard.
3. Preheat oven to 375°. On a floured surface, roll out the dough into a 8″x18″ rectangle. Line a 6″x14.5″ loose-bottom tart pan with the crust and trim to fit. Using the extra trimmed dough, shape 4 pea-sized balls and gently press one into each corner of the crust. This will reduce risk of leaks and add structural stability. Line the inside of the crust with parchment paper and weigh it down with pie weights, dried beans, or dried rice (the beans and rice will still be perfectly good to use afterward in other recipes). Bake for 15-20 minutes or until golden brown.
4. FOR THE FILING. Cut the leek lengthwise into quarters. Slice the quarters width-wise into 1/4″ strips. Rinse in a colander (leeks are notorious for harboring little bits of dirt between the layers). Set aside.
5. In a large skillet, heat the oil and butter on medium-low until the butter is melted. Add the leeks, potatoes, and garlic. Cook for 10-15 minutes, stirring regularly, until the potatoes are fork tender. Set aside.
6. In a large bowl, whisk together the eggs, half-and-half, parsley, salt, and pepper. Fold in the cheese. Fold in the potato mix. Transfer mixture to the prepared pie crust.
7. Bake for 40-45 minutes or until the center is set. Allow to rest for 15 minutes before removing from the pan.
8. Serve to Mr. McGregor after he chases away a mischievous rabbit!
   

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Check out some of my other recipes!

Potato Rosti from HEIDI

Mr. Rochester’s Bonbons from JANE EYRE

Very Hungry Caterpillar Sandwiches

Peanut Butter Skillet S’more from HATCHET