Quiche Poireau
Recipe by Lara Guyot
In order to do some justice to my French roots, I chose this recipe. I always thought quiches are difficult to prepare but trust me, they are easier to cook/bake than one would think. Be brave and accept the challenge! You can replace the bacon by something else (peppers for example), if you prefer it the veggie way. Enough talking, you must be hungry.
Course: Pane e prodotti da fornoCuisine: FrenchDifficulty: Medium
Servings
+
-
4
servingsPrep time
30
minutesCooking time
0
minutesBaking Time
50
minutesTotal time
1
hour20
minutesIngredients
250 g 250 flour (whole grain)
120 g 120 butter
2–4 tbsp water
350 g 350 leek (white part)
100 g 100 small ham/bacon cubes
3 3 eggs
150 g 150 crème fraîche
200 g 200 cheese (e. g. Gruyère)
250 g 250 cocktail tomatoes
Directions
- Prepare a shortcrust pastry from flour, butter and water and then put it into the fridge for approx. 15 minutes. Afterwards, roll out the dough into a “Springform” pan (24 cm) as the Germans call it, and do not forget to include the rim.
- Cut the leek into rings. Fry the bacon briefly, add the leek and then spread both on the dough.
- Mix eggs and crème fraîche, spice it with salt and pepper and – in case you like it hot – season with some chili ;). Apportion the mixture on the leek and bacon.
- Grate the cheese and put it on top so that the filling is nicely covered. Remember to never be stingy with cheese!
- At last, cut the tomatoes into halves and arrange them nicely on top of the cheese with the flat side up.
- Bake for approximately 45–55 minutes in the pre-heated oven (175 °C forced air convection) until the filling becomes rather solid and take it out once the cheese has turned golden brown. Nothing left to say - Enjoy!
Equipment
- Springform pan (24 cm)
- Oven
- Rolling pin
- Frying pan
- Grater
- Mixing bowl
Notes
- You can replace the bacon by something else, for example peppers, if you prefer it the veggie way.
- Never be stingy with the cheese.