Summer Quiche W/ summer corn, braised leeks, smoked bacon, seasonal mushrooms, green goddess, served with an arugula salad.

Preparation

For the Pie Dough: 

1. Whisk together the flour and salt in a large mixing bowl. Add the cubed butter to the dry ingredients and toss to coat. Work the butter with a bench scraper or your finger tips until the butter is mostly pea-sized with few large chunks remaining. 
2. Slowly drizzle in the ice water, gently mixing in between each drizzle. Once the dough is shaggy and barely holds together, gently press it together without kneading, and divide into two even sized pieces.
3. Flatten each piece into one inch thick discs, wrap in plastic, and refrigerate for at least one hour before use.

For the Pie Dough Blind Bake:

1. Preheat an oven to 425*F. 
2. Lightly flour your work surface and roll the chilled pie dough disc, from the center outward, to ⅛” thick and about 12” in diameter. 
3. Butter your pie pan and gently lower the pie crust into the pan. Gently shape the dough into the pan. Use a sharp paring knife to cut away excess dough from the rim of the pan. Chill the shaped crust for 20 minutes. 
4. Dock/score the edges with a fork and line the quiche crust with parchment paper and fill with pie weights/dry beans. 
5. Bake the crust for 15 minutes in a 425*F oven. Remove the pie weights/dry beans and parchment paper and continue baking until the crust is golden (10-15 minutes).

For the Bacon and Vegetables:

1. Render the bacon lardons over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the fat. 
2. Lower the heat to medium-low. Add the shallots and leeks and sweat in the bacon fat until soft and translucent. Add the corn and mushrooms and cook until tender. Taste and season with salt and pepper. 
3. Deglaze with white wine and reduce to sec. Add the chicken stock and reduce to sec. Mount with the butter and stir well. 
4. Taste and season with salt and pepper if needed.

For the Green Goddess Dressing:

1. Combine the herbs, garlic, EVOO, salt, and lemon juice in a Vitamix and blend until very smooth. Fold into the creme fraiche and mayo.

For the Lemon Vinaigrette:

1. Add the salt to the lemon juice and whisk until the salt dissolves. Slowly whisk in the EVOO. Taste and season with salt and pepper.

For the Arugula Salad:

1. Add the arugula to a mixing bowl and season with salt and pepper. Dress the salad with the vinaigrette. Taste and season with salt and pepper if needed.
2. Plate the salad and shave parmesan on top with a Y peeler.

For the Summer Corn Quiche Build:

1. Preheat an oven to 350*F. Add bacon and veg mix, and cheese to the bottom of the blind baked quiche crust. Pour the custard over the other ingredients.
2. Fill the quiche crust about 4/5ths of the way to the top, leaving a few centimeters of room.
3. Bake the quiche in a 350*F oven until the edges of the quiche are set, the center is slightly jiggly, and the top is golden brown (about 35-45 minutes). Test with a cake tester. If it is clean upon removal, the quiche is done. Rest the quiche for 30 minutes before serving.

Ingredients

For the Pie Dough:

(Yield: 800g)

• Butter, cold, small cubes: 229g
• AP Flour: 457g
• Kosher Salt: 5g
• Ice Water, mixed with 1 egg yolk: 101-117g

For the Pie Dough Blind Bake:

(Yield: 1 quiche crust)

• Pie Dough: 1 disc
• AP Flour: as needed
• 9” Quiche/Pie Pan: 1ea
• Parchment Paper: as needed
• Pie Weights/Dry Beans: as needed

For the Quiche Custard Base: 

(Yield: 1 quiche)

• Whole Milk: 600g
• Heavy Cream: 600g
• Large Eggs: 10ea/500g
• Kosher Salt: 18g
• Ground Black Pepper: 2g
• Ground Nutmeg: 1gc

For the Bacon and Veg: 

(Yield: 600g)

• Smoked Slab Bacon, lardons: 175g
• Shallot, julienne: 100g
• Leeks, sliced: 400g
• Sweet Corn Kernels: 150g
• Cremini, sliced: 200g
• White Wine: ¼ C
• Chicken Stock: ¼ C
• Butter: 1T
• Kosher Salt: as needed
• Ground Black Pepper: as needed

For the Green Goddess Dressing: 

(Yield: 1 Pint)

• Creme Fraiche: 161g
• Mayonnaise: 224g
• Lemon Juice: 16g
• Roasted Garlic: 8g
• EVOO: 19g
• Tarragon, picked: 28g
• Chives, 1” batons: 16g
• Kosher Salt: 2g

For the Lemon Vinaigrette:

(Yield: 1 Cup)

• EVOO: 178g
• Lemon Juice: 60g
• Kosher Salt: 2g
• Ground Black Pepper: as needed

For the Arugula Salad:

(Yield: 2 servings)

• Arugula: 300g
• Lemon Vinaigrette: as needed
• Parmesan: as needed
• Kosher Salt: as needed
• Ground Black Pepper: as needed

For the Summer Corn Quiche Build:

(Yield: 1 quiche)

• Blind Baked Quiche Crust: 1ea
• Bacon and Veg: 345g
• Custard Base: as needed
• Shredded Gruyere: 100g