in France

Leek quiche with pine nuts

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Ingredients for 1 servings:

  • 750 g leek
  • 150 g quark
  • 100 ml cream or milk
  • 1 egg(s)
  • 250 g puff pastry
  • 150 g grated cheese (preferably mature Gruyère)
  • 120 g pine nuts
  • salt and pepper
  • nutmeg
  • coriander
  • Paprika powder
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

without bacon

Wash the leek and slice into rings. Sauté in a little oil. Season and set aside. Roll out the puff pastry or, if already rolled out, place it directly into the round baking sheet (approx. 28 cm in diameter) and prick it. Whisk the egg with the quark and cream (or milk). Spread the leek over the pastry, sprinkle with the grated cheese, and spread the topping over it. Briefly toast the pine nuts and scatter them over the quiche. Bake in a preheated oven at 220°C (top/bottom heat) for approximately 30 to 40 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.

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