Quiche with leeks

Quiche with leeks


Wheat flour 250g
Butter 125g
Egg chicken 4 pieces
Milk 3.5% bonus to 150 ml
Smetana’s 20% 150 ml
Leeks 1 kg
Sesame 30g
Emmental cheese 60 g
Walnut ground nutmeg ½ teaspoon
Ground black pepper to taste


1. Grind into crumbs sifted flour, a pinch of salt and the cold butter. Pour 30 ml of ice-cold water, add one egg, 10 grams of sesame seeds and knead the dough. Long kneading is not necessary – most importantly, to fully mix the ingredients and the dough is not stuck to his hands. Form a rectangle of 3 cm and a thickness of about two hours to three put into the fridge
2. Coarsely chop kilo of leeks – and white and green parts. Pour into a pan of water and bring to a boil. Blanch leeks couple of minutes, then put in a bowl with a slotted spoon and cool
3. Three eggs in a bowl and beat well shake whisk. Add the cream, stir and, continuing to stir, gradually pour in the milk. Season with salt and pepper, add the nutmeg – and mix again
Chilled 4. Roll out the dough to a thickness of 3-3.5 mm, cut out circles with a diameter of 14 cm using a cooking ring. Place the dough into a 10 cm diameter molds, pressing it firmly to the bottom and the sides: the dough should extend over the edges of half a centimeter. A fork to pierce the bottom of cakes five or six times to the hot air in the oven is not raised dough
5. Cut the cheese into small cubes, place them on the shortcakes, top with leeks – no slides, otherwise there will be no place for the sauce. Pour the sauce to the edges of cakes – slowly, letting him settle. Sprinkle with sesame seeds and place for forty minutes in a preheated 200 degree oven.

Quiche with leeks. Recipe: http://wonderdump.com/quiche-with-leeks/

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