Summary

Ingredients

• 1 sheet / s puff pastry, refrigerated counter, about 26x 20cm
• 60 g leek, fresh
• 60 g sprin onion (s)
• 1 shallot (s), alternatively normal onion
• 3 cloves garlic
• 1 tablespoon mustard, Dijon
• 1 egg (s)
• 50 ml cream
• 2 slices cheese, Maasdammer (alternatively any other type cheese)
• Sea salt, from the mill
• Pepper, more colorful, from the mill
• Fat, for the quiche pan (18cm diameter)

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Instructions

1. Grease the quiche pan. Place the sheet of dough in the dish (later cover everything with the overhanging corners), brush with mustard, season with salt and pepper.
2. Clean the leek, cut in half lengthways, cut into fine slices and place in a bowl.
3. Halve the spring onion lengthways, cut into fine rolls and place in the bowl.
4. Peel the onion, cut into small cubes and add to the bowl.
5. Peel the garlic, cut into very fine cubes, also in the bowl, mix everything well and pour onto the pastry sheet in the mold.
6. Preheat the oven to 200 ° upper / lower heat.
7. Pour the cream into the now empty bowl, beat the egg into the cream and season everything with the spices.
8. Pour this mixture evenly over the vegetables, place the cheese on top and all the corners of the puff pastry over the cheese.
9. Put the pan in the middle of the oven for 15 minutes.
10. Then reduce the heat to 150 ° for another 15 minutes.
11. Arrange on a plate and enjoy.