Deep-Dish Quiche with Leeks and Blue Cheese

Name: Deep-Dish Quiche with Leeks and Blue Cheese
Yield: Serves 8 to 10 (Makes one 9-inch quiche)
Ingredients: 1 3/4 cups (8 3/4 ounces), unbleached all-purpose flour, plus more for work surface; 1/2 teaspoon, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes; 3 tablespoons, sour cream; 1/4-1/3 cup, ice water; 1 , large egg white, lightly beaten; 1 tablespoon, unsalted butter; 4 large, leeks, white and light green parts halved lengthwise, washed, and sliced 1/4 inch thick; 1 1/2 tablespoons, cornstarch; 1 1/2 cups, whole milk; 8 large, eggs; 1 , large egg yolk; 1 1/2 cups, heavy cream; 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/8 teaspoon, grated nutmeg; 1/8 teaspoon, cayenne pepper; 6 ounces, Roquefort cheese or other blue cheese, crumbled (about 1 1/2 cups)

Main Courses
Vegetables
Cheese
Eggs
Vegetarian
Savory Pies & Tarts
Breakfast & Brunch

Appears in Cook's Illustrated July/August 2010

Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.

SERVES 8 to 10 (Makes one 9-inch quiche)

TIME 3¼ hours, plus 1½ hour chilling, 20 minutes freezing, and 2 hours cooling

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