Leek Quiche
by Editorial Staff
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.
Cook: 1 hour
Servings: 8
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
Directions
- 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.
- Cut the remaining leek into 0.2 mm thick circles. Saute in butter (100 g) with salt and nutmeg until half cooked.
- 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.
- 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.
- 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.
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