Singles Dinner No. 66

Ingredients for 1 servings:

• 1 sheet of puff pastry, refrigerated counter, approx. 26 x 20 cm
• 60 g leek, fresh
• 60 g spring onions
• 1 shallot(s), alternatively regular onion
• 3 cloves garlic
• 1 tbsp Dijon mustard
• 1 egg(s)
• 50 ml cream
• 2 slices of cheese, Maasdam (alternatively any other type of cheese to taste)
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Fat, for the quiche dish (18cm diameter)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Spring quiche in puff pastry with fresh leeks and spring onions

Grease the quiche dish. Place the pastry sheet in the dish (the overhanging ends will cover everything later), spread with mustard, salt, and pepper. Trim the leek, halve it lengthwise, cut it into thin slices, and place it in a bowl. Halve the spring onion lengthwise, cut it into fine rolls, and place it in the bowl. Peel the onion, cut it into small cubes, and place it in the bowl. Peel the garlic, cut it into very fine cubes, and also place it in the bowl. Mix everything well and pour it onto the pastry sheet in the dish. Preheat oven to 200°C (top/bottom heat). Pour the cream into the now empty bowl, beat the egg into the cream, and season to taste. Pour this mixture evenly over the vegetables, arrange the cheese on top, and place all the ends of the puff pastry over the cheese. Place the dish in the middle of the oven for 15 minutes. Then reduce the heat to 150°C (392°F) for another 15 minutes. Serve on a plate and enjoy.