Nechama Rivlin’s vegetarian (and kosher) adaptation of the classic French quiche Lorraine is a favorite of President Reuven (Ruvi) Rivlin who has been a vegetarian for many years. To add more flavor, season the dough with chopped herbs such as thyme, rosemary, or hyssop.
- For the dough:
- 7 tablespoons / 100 grams butter, cold and cut into cubes plus more for greasing
- 1 ½ cups / 210 grams flour
- Pinch of salt
- 4 tablespoons sparkling water, cold
- For the filling:
- 3 tablespoons / 40 grams butter
- 1 tablespoon oil
- 3 stalks of leeks, white part only, cut into ½-in / 1-cm long slices
- For the royal sauce:
- 3 eggs
- 1 container (1 cup / 250 ml) heavy whipping cream 38% fat
- ½ cup milk
- Pinch of salt
- Pinch of white pepper
- For assembly:
- 2 tablespoons / 25 grams butter, cut into cubes
- ⅔ cup / 70 grams of a mixture of kashkaval and parmesan cheese, grated
- Prepare the dough: Preheat the oven to 350°F / 180°C and grease the pie pan with butter. Place the butter, flour, and salt into a food processor and process until coarse crumbs are formed. Add the sparkling water and process just until a ball is formed.
- Transfer the dough onto a counter and, using the least amount of movement possible, shape the dough into a disk-like shape that is about the size of the pie pan. Carefully place the dough into the pie pan and press it into the bottom and sides of the pan until the bottom and sides of the pan are covered in an even layer of dough. Prick the dough with a fork on the bottom and sides of the pan.
- Place a large piece of parchment paper over the dough to completely cover it and pour 1 cup of any dried beans over the parchment paper (this will weigh down the dough during baking). Transfer the pie pan into the oven and bake for 20 minutes. Remove the beans and parchment paper from the pan and continue baking the dough for 15 minutes until it is golden. Transfer the pie pan from the oven and leave the oven on.
- While the dough is baking, saute the leeks: Place a pan over medium heat and add the butter and olive oil. Once the butter has melted, add the slices of leeks into the pan and saute until they are lightly golden, stirring occasionally. Transfer from the heat and let the leeks cool slightly. Place the leeks in one layer onto the baked crust.
- Make the egg mixture and bake: Beat the eggs, heavy cream, milk, salt and pepper in a bowl until well combined. Pour the mixture over the leeks and sprinkle the cubes of butter on top. Transfer to the oven and bake for 10 minutes. Then, sprinkle the cheese mixture on top of the quiche and continue to bake the quiche for 45 minutes or until the quiche is golden brown. Transfer the quiche from the oven and cool for 10 minutes. Slice the quiche and serve. The quiche will hold for up to 3 days, covered in the refrigerator. Reheat the quiche in a 350°F / 180°C degree oven before serving.