Goat cheese and leeks quiche
15
30
4
No
Ingredients
- 250 g (about 1/2 pound) of pie dough
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 375 ml (1 1/2 cup) of 15% cooking cream
- 125 g of diced goat cheese
- 4 minced prosciutto slices
- 30 ml (2 tablespoons) of butter
- 3 eggs
Preparation
Side-by-side mode
- Preheat oven at 180 ºC (350 ºF).
- Set dough over a floured work surface into a rectangle of 38 cm x 16 cm (15 inches x 6,5 inches) or into a circle of 25 cm (10 inches). Set in a rectangular mold of 33 cm x 11 cm (13 inches x 4,5 inches) or a round mold 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 eggs mixture.
- Oven bake 30 to 35 minutes, until it's cooked.
Chef’s note
With its high fibers intake and diuretics propriety, leek is known to favorise cleaning of the digestive system. It's a great sources of vitamins and minerals, like vitamin C, vitamin B6, magnesium, copper and calcium, leek is a complete and tasty vegetable which should be more often shown on menus.
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15
4
Budget
