Ham and leeks quiche
20
45
4 to 6
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 340 g of dough pastry
- 4 eggs
- 250 ml (1 cup) of milk
- 3 pinches of nutmeg
- Pepper up to taste
- 375 ml (1 1/2 cup) of diced ham
- 375 ml (1 1/2 cup) of grated swiss cheese
Preparation
Side-by-side mode
- Preheat oven at 350 °F (180 °C).
- In a pan, heat oil at medium heat. Brown leek for 3 to 4 minutes. remove from heat and cool down.
- Over a floured srufaces, low down dough into a circle of 25 cm (10 inches) and set into a pie mold of 20 cm (8 inches). Slice off dough surplus.
- In a bowl, whisk eggs with milk, nutmeg and pepper.
- Divide leeks and ham over dough. Cover with half the cheese. Pour eggs mixture and garnish with cheese left.
- Oven bake 45 minutes.
Chef’s note
As a side dish: Crispy salad with mustard
In a large bowl, whisk 15 ml (1 tablespoon) of Dijon's mustard with 15 ml (1 tablespoon) of old-style mustard and cider vinegar. Gradually add 80 ml (1/3 cup) of olive oil. Season. Add 1 chopped romain lettuce and 20 cherry tomatoes sliced in two. Carefully stir.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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