Leek Quiche
Ingredients: 250 g
short crust pastry 125 g (1.25 ml) of fresh whole milk
125 g (1.25 dl) heavy cream 2 eggs
2 leeks
40 g grated Parmesan cheese
a handful of dried beans
butter salt
procedure
1. Flatten the pastry crust and place it between 2 large sheets of parchment paper (this method is to make it easier to roll out the dough), reduce it with a rolling pin to 3-4 mm thick.
, line the pan with parchment paper and settle the dough crust.
Remove the dough that comes out and pierced the bottom with the tines of a fork.
Cover the dough with another sheet of parchment paper and place dried beans, this will prevent the dough to rise. *
Cook on a preheated oven at 180 degrees for about 15 minutes, let cool and remove the baking paper and beans.
2. Clean the leeks by removing the dark green part, scald and wash them briefly in boiling salted water, drain, pass under a stream of cold running water and slice.
fry in a pan for 5 minutes with a knob of butter and a pinch of salt.
3. Mix the eggs into a bowl with the parmesan cheese using a small whip, but without mount.
Slowly pour the milk and cream. Add the leeks with salt and lukewarm.
Pour the mixture into the pastry shell crust and bake in preheated oven at 180 degrees for about 30 minutes.
Serve the quiche warm or too cold.
Alternatives:
-cream in the ingredients you put the mixture is more creamy and tasty.
-You can put 200 g of cream and milk, for example, 100 or 300 g of cream ...
-In addition to the Sautee leeks can cubes of bacon, making them perhaps with a little brown 'bread crumbs to make them crispy, put them inside the compound or once over the quiche in the oven.
* This method of cooking is that cooking in white.
Cooking in white is a pre-cooking the pasta (or short crust pastry) in the oven, which ensures perfect cakes, especially if the fillings are moist. The beans or other pulses, or even the appropriate weights (in hotel supply stores) are not to raise the dough ..
