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Leek quiche with Cabanossi

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Ingredients for 4 servings:

  • 1 package of puff pastry from the fresh counter, round
  • 750 g leek, in thin rings
  • 300 g Cabanossi, in thin slices
  • 5 eggs
  • 200 g crème fraîche
  • 1 tbsp herbs de Provence
  • salt and pepper
  • nutmeg
  • Flour, for rolling out
  • Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

quick to make, hearty

Unwrap the puff pastry and place it, along with the baking paper, in a suitable quiche dish. Whisk the eggs with the crème fraîche and herbs. Season generously with salt, pepper, and nutmeg. Prick the puff pastry base several times with a fork. Distribute the leek rings and Cabanossi slices evenly over the pastry and pour in the herb sauce. Bake in a preheated oven at 200°C on the oven floor for 20 minutes. Then place on the first shelf from the bottom and bake at 175°C for another 10-15 minutes.

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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.

Leek quiche with Cabanossi

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