Leek Jambon Quiche À La Didi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 grams flour
- 1 pinch (s) salt
- 2 medium egg (s)
- 125 g butter, cold
For covering:
- 600 g leek, which only the white and liht reen
- 2 tablespoon olive oil
- 2 medium egg (s)
- 100 g cooked ham in one piece
- 200 ml cream
- 1 tablespoon cornstarch
- 150 g Gouda, medium-aed
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Line a springform pan 24 cm in diameter with parchment paper.
- Cut the leek lengthways, clean, wash and cut into rings. Heat the olive oil in a pan and steam the leek for about 5 minutes.
- For the shortcrust pastry, knead the flour, salt, eggs and cold butter in a bowl. Shape the dough into a ball, wrap in cling film and put in the refrigerator for 1/2 hour.
- In the meantime, grate the Gouda for the topping and cut the ham into 1 x 1 cm cubes.
- Mix the eggs with the cream, cornstarch and Gouda. Mix in the slightly cooled leek and the ham cubes and season with salt and pepper.
- Roll out the shortcrust pastry and press it into the springform pan, pulling up about 3 cm on the sides. Put the leek mixture on the dough and place the quiche in the preheated oven at approx. 200 degrees top / bottom heat and bake for approx. 35 minutes.
- Then arrange the quiche and serve.
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