John Myers
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Leek and Pear Quiche
The perfect leek and pear quiche recipe with a picture and simple step-by-step instructions.
Shortcrust
- 300 g Flour
- 1 Egg
- 120 g Cold butter
- 1 pinch Salt
Covering
- 2 Rods Leek
- 1 Pear
- 50 g Diced bacon
- 200 g Goat yogurt
- 3 Eggs
- 2 Garlic cloves
- 100 g Freshly grated mountain cheese
- Nutmeg
- Black pepper from the mill
- Salt
- Oil
Shortcrust
- Mix the flour with the salt in a bowl and make a well in the middle, beat the egg into it and distribute the cold butter in small flakes on the edge and then quickly form a smooth dough with your hands (the consistency should be marzipan-like) . Put it in cling film and let it rest in the fridge for about 30 minutes.
Covering
- Quarter the cleaned leek lengthways and cut into strips. Heat a little oil in a pan and fry the bacon in it and then add the leek and steam for about 5 minutes while turning – season with salt, pepper and a little nutmeg and allow to cool a little.
- Beat the goat yoghurt with the eggs until smooth, grate the two cloves of garlic and season with salt, pepper and nutmeg. Then pour this over the leek, add 50 g of the mountain cheese and mix well. Now peel, quarter and slice the pear, add the pear slices to the leek and mix.
Assembly and completion
- Wrap the shortcrust pastry thinly between two cut freezer bags and then place it in the tart pan, cut off the edges with a sharp knife and prick the pastry base several times with a fork. Now put the topping on the floor and distribute it well and then bake for 20 minutes in the oven preheated to 180 degrees, then sprinkle the remaining cheese over it and bake for another 20 minutes.
- Take out of the oven and let cool down for about 10 minutes, then serve.
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