No crust quiche with goat cheese
20
45
4
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 12 asparagus sliced into sections of 4 cm (1 1/2 inch)
- 750 ml (3 cups) of crusted bread sliced into cubes of 2.5 cm (1 inch)
- 375 ml (1 1/2 cup) of milk
- 4 whisked eggs
- Salt and pepper up to taste
- 125 ml (1/2 cup) of grapes tomatoes sliced in three
- 125 ml (1/2 cup) of goat cheese
- 30 ml (2 tablespoons) of basil leaves
Preparation
Side-by-side mode
- Preheat oven at 375°F (190°C).
- In a pan, heat oil at medium heat and cook leeks 3 minutes covered. Add asparagus and continue cooking covered 2 minutes.
- Meanwhile, in a large bowl, mix brad, milk and eggs. Salt and pepper. Cool down 5 minutes.
- In the bowl, add asparagus, tomatoes and goat cheese preparation and mix.
- Pour mixture in a pyrex pie mold of 20 cm (8 inches) of diameter. Oven bake, over center grill, 40 minutes or until quiche center is cooked.
- When serving, roughly chop basil with hands and spread over quiche.
Chef’s note
Quiche can be kept 2 days in refrigerator inside a sealed container.
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