Apple Leek Camembert
QUICHE
Makes one 9-inch deep-dish quiche —
ingredients
1 blind-baked pie shell (deep-dish)
(page 80)
1 leek, cleaned, white part only, thinly
sliced
1 Tbsp unsalted butter
110 g (½ cup) French cider (see note)
1 apple, peeled, cored, and sliced about
½ cm thick (see tips, page 133)
2 Tbsp all-purpose flour
1 tsp salt
½ tsp ground black pepper
3 large eggs
525 g (2¼ cups) whipping cream
120 g (½ cup) whole milk
125 g (1 cup) diced camembert or
pont-l’évêque cheese, diced in 2-cm
cubes
i n g r e d i e n t n ot e
Be sure to use French cider in this recipe
for the best results; it is common in North
American liquor stores and quite affordable.
It tends to be a bit on the drier side and has a
particular taste profile different from North
American ciders.
e qu i p m e n t
This recipe is designed for a 9-inch deep-
dish pie plate. If you’re using a regular pie
plate, you may have some extra filling.
The year before we had our first child, Benoît, Jacob and
I spent a magical two weeks in Normandy with some good
friends. We rented a little cottage and spent our days explor-
ing the countryside, drinking buckets of French cider, and
indulging in local specialties. This quiche, my tribute to this
memorable holiday, features all of my favourite Normandy
foods: apples, cider, soft cheese, and leeks.
p ro c e d u r e
1 Preheat your oven to 375°F (190°C).
2 In a saucepan over medium-low heat, gently cook
the leek in the butter until dark brown and well
caramelized, stirring occasionally. This may take up
to 10 minutes.
3 Once the leek is caramelized, add the cider, making
sure to scrape the bottom of the saucepan well.
Continue to cook until the majority of the cider has
evaporated. Remove from heat, stir in the sliced
apples, and set aside.
4 In a bowl, combine the flour, salt, and pepper. Add
the eggs and whisk well, until most of the lumps
have disappeared.
5 Add the whipping cream and milk and whisk until
well combined. Pour the custard into the blind-baked
pie shell, filling to three-quarters full. Sprinkle the
leeks, apples, and cheese cubes over the custard.
6 Bake for 45 to 55 minutes, until the centre is just set
(add 10 minutes if you’re using a ceramic pie plate).
If the outside of the crust starts to look dark during
baking, cover the quiche with foil.
s e rv i n g & s to r ag e
This quiche is best served warm out of the oven. It will
keep in the refrigerator for up to three days. Briefly
reheat it in the oven before serving.
La belle France  143