Pea and Leek Quiche

Another quiche, with a more successful attempt at crust. This tasted very green! The crust was another King Arthur recipe--"No-Roll Pie Crust". Pretty ideal for when you don't have the energy to make a serious pie crust, but still want something homemade!

-1 1/2 c. flour (I used white whole wheat this time and liked it a lot)
-1 t. sugar
-1 t. salt
-1/2 c. vegetable oil
-2 T. milk (this time I tried buttermilk)

1. In the quiche plate, combine flour, sugar, and salt. Whisk gently with a fork.
2. In a measuring cup, make an emulsion of oil and milk by whisking them together vigorously.
3. Make a well in the dry ingredients and add the emulsion. Stir everything together with a fork.
4. When the dough has come together, use your fingers to press the dough out to cover the bottom and sides of the plate. Try to keep the thickness as even as possible. (It's very forgiving.)

-3 leeks, halved, chopped, and thoroughly rinsed
-1-2 T. olive oil
-6 oz. shredded Gruyere cheese
-1/2 c. peas, blanched
-3 eggs
-1/2 c. milk
-1/2 c. buttermilk
-salt and pepper

1. Heat the oil in a skillet. Add the chopped leeks and saute for several minutes until slightly wilted. (Optional: season with salt and pepper while cooking) Cool.
2. Line the bottom of the pie crust with the shredded cheese.
3. Spread the leeks over the cheese evenly. Scatter peas on top.
4. Whisk together eggs, milk, and buttermilk. Pour the egg mixture over the vegetables.
5. Bake for 35-40 minutes at 375* F. Let cool for 15 minutes before cutting.

I liked this combination. I'm really enjoying the no-roll crust, too. It was better this time with the addition of sugar. Next time I will try it again with white flour, but it's good to know that the whole wheat flavor was not too overwhelming for the quiche.