Quiche aux poireaux
Serves 4 as a main course, 6–8 as a starter
| prepPreheat oven to 180°C / 350°F, gas mark 6 | |||
| prepLine tart pan with parchment paper, pat pastry into place, fold edges to create rim, refrigerate | |||
| 1 savory tart crust, homemade or store-bought | Scatter leeks over crust, pour custard, top with cheese | Bake 350°F / 180°C, 30 min until golden | |
| 1 large sturdy leek or 2 medium leeks, white part sliced into rounds, green part halved vertically, rinsed and chopped into 8 cm sections | Sauté leeks in butter & oil, 10 min | ||
| 15 g butter | |||
| 1 tsp olive oil | |||
| 1/2 tsp salt | |||
| freshly ground black pepper | |||
| 75 g Comté, Gruyère or similar cheese, grated | |||
| 3 eggs | Whisk eggs, milk, cream & seasonings | ||
| 240 ml milk | |||
| 60 ml crème fraîche or heavy cream | |||
| 1/4 tsp salt | |||
| freshly ground black pepper | |||
| freshly ground nutmeg | |||
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