Leek Quiche Recipe
This Leek Quiche recipe is totally satisfying, Guaranteed! The goodness of Vegetable makes Leek Quiche a healthy treat. Leek Quiche as a Side Dish never fails to impress. Trust me when I say, you have to try Leek Quiche.
Ingredients
1 20 cm partly baked tart shell made with Pate Brisee
1/2 kg leek, white part only
3/4 cup water
2 teaspoons salt
60 g butter
3 eggs
1 1/4 cups fresh cream
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground black pepper
30 g Swiss type cheese, grated
Directions
Preheat the oven to 190°C (375°F).
Fit the slicing disc into the work bowl.
Through the feed tube, press the leek on the slicing disc with the plastic pusher.
In a saucepan, cover the leeks with water to which the butter and some of the salt have been added and stew for 20 minutes.
Strain the leeks and spread them out on the pastry shell.
In the work bowl, using the steel blade, beat the eggs, cream and seasoning.
Pour into the pastry shell.
In the work bowl, using the grating disc, grate the cheese.
Sprinkle the cheese onto the tart and dot it with small pieces of butter.
Bake for 20-30 minutes until the egg-cream mixture sets and the surface is golden brown.
Fit the slicing disc into the work bowl.
Through the feed tube, press the leek on the slicing disc with the plastic pusher.
In a saucepan, cover the leeks with water to which the butter and some of the salt have been added and stew for 20 minutes.
Strain the leeks and spread them out on the pastry shell.
In the work bowl, using the steel blade, beat the eggs, cream and seasoning.
Pour into the pastry shell.
In the work bowl, using the grating disc, grate the cheese.
Sprinkle the cheese onto the tart and dot it with small pieces of butter.
Bake for 20-30 minutes until the egg-cream mixture sets and the surface is golden brown.
