John Myers
Contents
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Ingredients
For the leek quiche:
- 150 g Butter
- 300 g Flour
- 1 tsp Salt
- 100 g Water
- 2 cups Sour cream
- 2 Pc. Eggs
- 150 g Mixed with bacon, sliced
- Salt and pepper
For the salad:
- 400 g Wild herbs Salad
- 2 tsp Horseradish
- 4 tsp Mustard
- 2 tsp Honey
- 5 tbsp Oil
- 1 tbsp Vinegar
Instructions
- Preheat the oven to 180 ° C and grease the quiche molds well.
- Knead the butter, flour, salt and water into a dough and press into the molds.
- Wash the leek well, cut into rings and then cook in vegetable stock. When the leek is cooked, drain it, let it cool down a little and fill the molds. Put the bacon on top.
- Mix the eggs and sour cream with a little salt and pepper and pour into the molds. Finally, spread the grated cheese over it. Bake the quiches for about 20 minutes until they are golden brown, let them cool down a little and then turn out of the molds.
- For the salad dressing, mix all the ingredients together and season with salt and pepper to taste. Just before serving, toss the salad in the dressing and place on a plate.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 18.1gProtein: 5.2gFat: 20.8g
