Quiche aux poireaux


  • Shortcrust pastry 1
  • Leeks 3
  • Eggs 3
  • Liquid cream 15 cl
  • Emmental 40 g
  • Olive oil 1 tablespoon
  • Nutmeg 1 pinch
Peel the leeks, wash them thoroughly in clean water and slice them thinly. In a pan, heat the oil, add the leeks and fry them for 10 minutes, stirring regularly.
Preheat the oven to 180°C. Unroll the dough, place it in a tart pan and prick the bottom with a fork.
In a large salad bowl, beat the eggs and mix them with the liquid cream. Add the grated Emmental and nutmeg, then season with salt and pepper.
Arrange the sliced leeks on the dough and pour over the egg-cream mixture. Place in the oven for 35 minutes of cooking.

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