Three-Allium Quiches | culture: the word on cheese

Name: Three-Allium Quiches | culture: the word on cheese
Ingredients: 2¼ cups all-purpose flour; ½ teaspoon kosher salt; 14 tablespoons unsalted butter (1 stick plus 6 tablespoons, cut into pieces and chilled); ¼ to ⅓ cup ice water; 2 tablespoons unsalted butter; 3 shallots (thinly sliced); 1 medium leek (light green and white parts only, halved lengthwise and thinly sliced); 1 medium onion (thinly sliced); 3 to 4 sprigs fresh thyme (roughly chopped); 3 large eggs (lightly beaten); 1 cup grated aged Gouda; ½ cup heavy cream; ½ cup whole milk; 1 tablespoon whole-grain mustard; ¾ teaspoon kosher salt (plus more to taste); Freshly ground black pepper (to taste)

culturecheesemag.com

Aged Gouda brings out the oniony sweetness in these mini pastries. Serve with a simple green salad for lunch or a light supper

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Ingredients

2¼ cups all-purpose flour
½ teaspoon kosher salt
14 tablespoons unsalted butter (1 stick plus 6 tablespoons, cut into pieces and chilled)
¼ to ⅓ cup ice water
2 tablespoons unsalted butter
3 shallots (thinly sliced)
1 medium leek (light green and white parts only, halved lengthwise and thinly sliced)
1 medium onion (thinly sliced)
3 to 4 sprigs fresh thyme (roughly chopped)
3 large eggs (lightly beaten)
1 cup grated aged Gouda
½ cup heavy cream
½ cup whole milk
1 tablespoon whole-grain mustard
¾ teaspoon kosher salt (plus more to taste)
Freshly ground black pepper (to taste)