Goat cheese and leek quiche
15
30
4
No
Ingredients
- 250 g (about 1/2 lb) of pie dough
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 375 ml (1 1/2 cups) of 15% cooking cream
- 125 g (4.5 oz) of diced goat cheese
- 4 prosciutto slices, minced
- 30 ml (2 tablespoons) of butter
- 3 eggs
Optional:
- 5 ml (1 teaspoon) fresh thyme, chopped
- 60 ml (1/4 cup) of hazelnut, chopped
Preparation
Side-by-side mode
- Set dough over a floured work surface into a rectangle of 38 cm x 16 cm (15 inches x 6 1/4 inches) or into a circle of 25 cm (10 inches). Set in a rectangular mould of 33 cm x 11 cm (13 inches x 4 1/4 inches) or a round mould of 20 cm (8 inches). Prick dough with a fork and set aside at fresh.
- In a pan, heat butter at medium heat. Cook leeks for 3 to 4 minutes. Remove from heat and cool down.
- Whisk eggs with cream and, if desired, thyme. Salt and pepper. Divide leeks, cheese, prosciutto and, if desired, hazelnuts over dough. Pour the egg mixture.
- Oven-bake for 30 to 35 minutes, until it’s cooked.
Chef’s note
With its high fibre intake and diuretic properties, leek is known to favour digestive system cleaning. It's a great source of vitamins and minerals, like vitamin C, vitamin B6, magnesium, copper, and calcium. Leek is a complete and tasty vegetable that should be more often shown on the menu.
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