Leek Quiche

Quiche is a classic French dish, an open pie with a base of puff or chopped dough and a large number of eggs filling with a variety of additional ingredients. Pieris Bureau prepares quiche with leeks and ground nutmeg.

Summary

Ingredients

• leeks – 700 g
• deep fat oil – 500-600 ml
• butter – 165 g
• ground nutmeg – 1 g
• cream 33% – 390 ml
• eggs – 5 pcs.
• high-quality flour – 270 g
• water – 40 ml
• cherry tomatoes (confit) – 20 g or 3 pcs.
• salt to taste

Instructions

1. Prepare the leek fries. Cut the green part of the washed and dried leeks (100 g) into thin strips. Breaded in flour (60 g) and deep-fry. Put on a napkin, salt, and dry.
2. Cut the remaining leek into 0.2 mm thick circles. Saute in butter (100 g) with salt and nutmeg until half cooked.
3. Prepare the filling by mixing the sautéed leeks, cream, and 4 eggs. Soften butter (60 g), add flour (200 g), 1 egg, and water. Knead the dough.
4. Grease a baking dish with butter (5 g) and sprinkle with flour (10 g). Spread the dough evenly over the shape, leaving a 3 cm side. Bake in a preheated oven at 180 ℃ for 15 minutes.
5. Let the baked goods cool, add the filling and bake for another 30-35 minutes at 180 ℃. Cool and cut into 8 portions. Put a portion of the quiche in the center of the dish. Place the fried leeks on one side of the plate (5 g per serving), on the other, along with the pie, place the cherry confit tomatoes.