Leek and Mushroom Quiche

Pate Brisee Preparation:

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a single ball, flatten it into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

To par-bake the shell: Roll out the chilled dough as quickly as possible on a lightly-floured surface until it is about 2 inches larger all around than your pie pan. Press the dough lightly into the bottom of the pan, lifting the edges and working it gently down into the mold. Trim off excess dough by rolling the pin over the top of the mold.

With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. Prick the bottom of the pastry with a fork at 1/2-inch intervals.

Line the pastry with foil and fill it with pie weights, uncooked rice, or beans and bake in a preheated 400-degree oven for 8 to 9 minutes. Remove the foil and bake the shell for 2 to 3 minutes more. Remove it from the oven when the shell is just starting to color and beginning to shrink from the sides of the mold.

Leek and Mushroom Quiche Preparation:

Preheat oven to 375°F.

Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter, and a teaspoon of salt until the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.

Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt, and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to sauté in their butter. Stir cooked mushrooms into leek mixture.

Beat the eggs, cream or milk, and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell.

Spread on the cheese and distribute the butter over it. Bake in the upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.