Ta Da! Anne Elise made her famous quiche with leeks:) It's absolutly delicious and great as a snack , cut in small, bite sized pieces. Here's the how to:
Type of dish: main
Cost: medium
Difficulty: easy
Time: 50 min
Serves: 4-6
Preparation time: 15 min
Cooking Time: 35 min
Oven temp: 180C
What you need to make this dish:
cutting board, knife, colander, large saucepan, shallow baking dish, fork , spoon, medium bowl
Ingredients:
- 2 leeks large
- 3 eggs
- 1 cup cream 18%
- 1 log goat cheese
- 1 roll puff pastry
- 1 pinch of salt
- 1 pinch of pepper
How to prepare:
Heat the oven to 180C. Roll out the pastry on the shallow baking dish, paper side down. Cut to size and puncture the bottom with a fork. Put in oven to bake for 10-15 min, until pastry beginnig to turn golden. Heat water in saucepan and wait till it's boiling. Cut the leeks in 4 and then cut in 3-5 mm slices. Place in colander and wash well in cold water. When water is boiling, put the leek in and cook for 7-9 min. Drain in collander again.
In a bowl, crack the eggs, add the cream and spices. Whisk together until the eggs and cream are one eggy creamy mixture, pale yellow in color. Cut the cheese log in slices and set aside. When the pastry is baked, take it out of the oven, place on it the drained leeks and pour over the egg mixture. On top, place the cheese. Put back in the oven for 15-20 min, and use a toothpick to check at the end if the egg mixture has baked. The toothpick should be clean when removed from quiche. Turn off the oven and leave quiche inside for another 5-10min to settle. Serve hot.
Additional info:
This is a great dish hot and cold, and if you want to add an additional kick, add some cumin. Don't worry that the quiche while baking is soaring up in the oven, and after it flops down- it's absolutly normal for egg mixture's to do that. Like a souffle ( which we will make soon). Anyway, this stuff's good.
Serve with: simple lettuce salad: lettuce with olive oil and a dash of balsamic vinegar.
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