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Quiche with Poireau

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Ingredients for 6 servings:

  • 1 pack of puff pastry
  • 1 ½ kg leeks
  • 1 pack of bacon bits
  • 2 tbsp butter
  • 150 g cheese, grated
  • 450 g sour cream
  • 4 eggs
  • 3 tbsp flour
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Leek quiche

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Trim and wash the leeks, drain well, and cut into thick rings. Fry the bacon in 1 tablespoon of fat. Sauté the leeks for 5-8 minutes. Let cool. Mix the grated cheese with the cream, eggs, and flour. Season with salt, pepper, and nutmeg. Stir into the leeks. Place the puff pastry lined with baking paper in a 26 cm springform pan, pull up the edges, and press firmly around the edges. Pour the leek mixture into the pan, smooth it down, and scatter the remaining butter flakes on top. Bake the leek tart for 45 minutes at 200 degrees Celsius (400 degrees Fahrenheit) and serve fresh from the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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