Potato and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tarte flambée batter, frozen
- 0.5 stick ½ leek
- 1 clove garlic
- 1 medium onion (s), red
- 5 medium potatoes, mainly waxy
- 0.5 ½ bell pepper (s)
- 0.5 ½ pack sheep`s cheese
- 200 g crème fraîche
- 2 large egg (s), organic
- some cocktail tomatoes, halved
- salt and pepper
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Place the frozen dough in a prepared quiche dish and prick the base several times with a fork.
- Pre-cook the potatoes for approx. 15 minutes with the skin on, then cut into very fine slices with the skin on.
- In the meantime, clean the leek, onion, garlic and bell pepper, cut into small pieces and fry in hot sunflower oil. Add the potato slices and let everything simmer in the pan for five minutes. Season to taste with salt, pepper and Italian herbs.
- Mix the crème fraîche with the eggs. Salt and pepper as well.
- Spread the vegetable mixture in the quiche dish on the dough. Cut the sheep`s cheese into small cubes and distribute them. Then spread the egg mixture on the dough and garnish with half a cocktail tomato.
- Bake in the hot oven for approx. 35 minutes at 180 ° C top / bottom heat on the middle rack.
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