"Growing up my Mom always advocated for sustainability. Whether it was composting veggie scraps, reusing old clothes as cleaning rags, or reaching for biodegradable paper goods, she planted seeds for how I approach daily life.
When the opportunity arose to collaborate with @ifyoucare_usa for the their Mother’s Day campaign I couldn’t help but flash back to all the times my Mom baked delicious goodies with their products. I could barely contain my excitement developing this quiche for my Mom, as I exclaimed she was very much the reason for it all. Because in a way, it felt like a full circle moment.
On top of that, I learned that If You Care products are carefully crafted to have the least environmental impact and the lightest carbon footprint possible. Their compostable products are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams.
Having said that, this collaboration was a delicious and fulfilling way to celebrate not only my Mother, but our Mother Earth as well!"
Smoked Cheddar Quiche with Caramelized Onions and Leeks
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- Recipe Card
Prep time 45mins
Cook time 1hr
Serves or Makes: 8
Recipe Card
All Butter Pie Crust:
ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup parmigiano reggiano
- 1/2 cup unsalted butter, cold and sliced into small pieces
- 1/4 cup ice water
Quiche Filling:
ingredients
- 4 large eggs
- 1 egg yolk
- 1 cup heavy cream
- 8 oz smoked cheddar, shredded
- 1 medium onion, thinly sliced
- 1/4 cup dry white wine
- 1 small leek, washed and sliced
- 2 cloves garlic, minced
- 3 stalks of scallions, sliced
- 2 tablespoons butter or cooking oil
- Salt, to season
- Pepper, to season
Method
Step 1
Cut cold butter into small pieces. Add flour salt and pepper into food processor and pulse until combined and resembles corn meal.
Step 2
Gradually pour in ice water until just comes together. When ready, transfer to a floured surfaced and divide in half, then gently shape into discs. Wrap and chill in fridge for at least 1 hour (to chill and allow the gluten to relax).
Step 3
When ready, unwrap and transfer to a floured surface. Roll out into 1/4” thickness then transfer to If You Care Paper Pie Pan. Crimp the edges and return to the fridge to chill for an additional 1-2 hours before par-baking.
Step 4
In the meantime, prepare the quiche filling by cooking the onions over medium-low heat with butter (or cooking oil) stirring occasionally for 30-40 minutes or until softened and golden brown. Add the leeks and garlic, stir, then cook for an additional 10 minutes. After, deglaze the pan with white wine, then season with salt and pepper. Set aside until ready to fill the crust.
Step 5
Pre-heat the oven to 375°F. When heated, remove pie crust from the fridge and place on a baking sheet. Tear a 14-15” piece of If You Care Parchment Paper and crumple then unravel. Gently place the parchment into the pie pan, then fill with pie weights. Transfer the pie crust into the oven to par-bake for 15 minutes.
Step 6
In the meantime, for the egg custard, whisk together the eggs and heavy cream until just combined (avoid whipping), then season with salt and pepper.
Step 7
When crust is ready, remove from the oven and use oven mitts to carefully lift away the parchment paper filled with pie weights. Afterwards, layer half of the shredded cheese into the par-baked crust, then the veggie mixture, then the remainder of the cheese. Pour in the egg custard, then finish with the spring onions.
Step 8
Return the pie into the oven to bake 40-55 minutes or until the center sets and the crust turns golden.
Step 9
Allow to cool (it will continue cooking as it rests) before slicing.