Leek Quiche and Farmers Market Finds

The only thing that can persuade me to get up early on a Sunday is a trip to the farmers market. Fine, I admit it, I love to sleep in, and when I finally get up I like to have a frothy cappuccino at my leisure while reading a good book. But going to the market gives me a sense of connection to my food, so I get up earlier than usual with something to look forward to. It is such a treat to get a dozen eggs that are all different colors, warm beige, brown, white, and my favorite bluish-green Araucana eggs. They are so beautiful to look at. I actually appreciate that it is not an entire dozen of Araucana eggs. The other colors bring out the bluish-green tint in Araucana eggs even more. Also, going to the market allows me to try out different types of greens for my salads. The usual arugula, spinach, and spring mix can get boring. Right now I love Mizuna greens, they have a nice peppery flavor. All they need is a light dressing of olive oil and red wine vinegar, and maybe some toasted hazelnuts. Baby Swiss chard is also delicious; it tastes so fresh and tender. Other fun finds at the farmer’s market: french radishes, watermelon radishes, and peasant bread. What are your favorite farmers market finds?

Leek Quiche

Ingredients

Crust
• 1 ¼ cup flour
• 1/3 cup lard (or butter, or shortening, but really, you are better off using lard)
• ½ teaspoon salt
• 3-4 tablespoons cold water

Filling
• 3 eggs
• 1 ¼ cup whole milk, or half and half, or heavy cream (or a mix)
• ½ teaspoon salt
• ¼ teaspoon freshly ground nutmeg
• 3 leeks, washed, sliced, and sautéed in olive oil until soft
• 2 ounces feta cheese
• ¼ teaspoon herbs de Provence

1. Pre-heat oven to 425 degrees F
2. Make the crust: combine the flour and salt in a mixing bowl. Cut in the lard until pieces are the size of small peas. Sprinkle 1 tablespoon of water over the mixture; gently mix with a fork. Continue adding 1 tablespoon of water until the dough starts coming together into a ball. Refrigerate for 1 hour. After resting for one hour, roll out the dough to fit your pan. Place on pan, prick with a fork, and refrigerate again for at least 30 minutes.
3. Make custard: mix the eggs, milk, salt, and nutmeg. Set aside.
4. Layer the leeks and cheese in the crust, and pour in custard. Bake at 425 F for 15 minutes, and then reduce heat to 375 and bake for another 35 minutes. Serve with a side salad.