John Myers
Ingredients for 20 servings:
- 300 g puff pastry, frozen
- 5 stalk(s) leeks
- 2 tbsp butter
- 200g Gorgonzola
- 150 g sweet cream
- 3 eggs
- salt and pepper
- Nutmeg, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Remove the puff pastry from the packaging and let it thaw for about 10 minutes. Line a baking tray with baking paper or grease it, and preheat the oven to 200 degrees. Trim the root ends of the leeks, slit them lengthwise, wash them, and cut them into half rings. Melt the butter in a saucepan over medium heat, then sauté the leeks for about 5 minutes. Place the puff pastry pieces side by side on the baking tray, press the edges together, and roll them out with a rolling pin to create a uniform dough. Crush the Gorgonzola or cut it into small cubes. Mix with the eggs, cream, and leeks, and season with salt, pepper, and nutmeg. Spread the topping evenly over the puff pastry and bake in the preheated oven on the middle rack for about 40 minutes, until the quiche is nicely browned. Then cut into about 20 small rectangles. They also taste great cold and are highly recommended for parties!
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