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Leek quiche https://www.metro.ca/userfiles/image/recipes/quiche-poireaux-5780.jpg PT20M PT40M PT1H00M
Wash and slice the leeks. Cook them gently in a small pan with butter and season as needed.Cook, covered, for 10 to 15 minutes on low heat without browning. If necessary, add water to prevent the leeks from sticking to the bottom. Let them cool.Roll out the dough and line the quiche mould.In a bowl, whisk together milk, cream, ground nutmeg, and eggs. Season with salt and pepper.Garnish the pastry with leeks and cheese, then pour in the mixture.Bake, on the bottom rack, in a pre-heated 400°F (200°C) oven for 15 minutes.Reduce the temperature to 350°F (180°C) and finish baking for 10 to 15 minutes.Serve hot.Egg mixture should be cold when poured into the shell.
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3 leeks (whites only) 2 Tbsp. (30 mL) butter 3 omega-3 egg 8 oz (250 g) basic pastry dough 1/2 cup (125 mL) milk 1/2 cup (125 mL) 35 % cream 1 pinch ground nutmeg 3 1/2 oz (100 g) grated cheese, emmental or gruyere To taste salt and pepper
Leek quiche

Leek quiche

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    leeks (whites only)
  • 2 Tbsp.
    (30 mL)
    butter
  • 3
    omega-3 egg
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  • 8 oz
    (250 g)
    basic pastry dough
  • 1/2 cup
    (125 mL)
    milk
  • 1/2 cup
    (125 mL)
    35 % cream
  • 1 pinch
    ground nutmeg
  • 3 1/2 oz
    (100 g)
    grated cheese, emmental or gruyere
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  • To taste salt and pepper
Imprimer ma sélection

Preparation

Wash and slice the leeks. Cook them gently in a small pan with butter and season as needed.

Cook, covered, for 10 to 15 minutes on low heat without browning. If necessary, add water to prevent the leeks from sticking to the bottom. Let them cool.

Roll out the dough and line the quiche mould.

In a bowl, whisk together milk, cream, ground nutmeg, and eggs. Season with salt and pepper.

Garnish the pastry with leeks and cheese, then pour in the mixture.

Bake, on the bottom rack, in a pre-heated 400°F (200°C) oven for 15 minutes.

Reduce the temperature to 350°F (180°C) and finish baking for 10 to 15 minutes.

Serve hot.

Egg mixture should be cold when poured into the shell.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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