No crust quiche with goat cheese
20
45
4
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 12 asparagus sliced into sections of 4 cm (1 1/2 inch)
- 750 ml (3 cups) of crusted bread sliced into cubes of 2.5 cm (1 inch)
- 375 ml (1 1/2 cup) of milk
- 4 whisked eggs
- Salt and pepper up to taste
- 125 ml (1/2 cup) of grapes tomatoes sliced in three
- 125 ml (1/2 cup) of goat cheese
- 30 ml (2 tablespoons) of basil leaves
Preparation
Side-by-side mode
- Preheat oven at 375°F (190°C).
- In a pan, heat oil at medium heat and cook leeks 3 minutes covered. Add asparagus and continue cooking covered 2 minutes.
- Meanwhile, in a large bowl, mix brad, milk and eggs. Salt and pepper. Cool down 5 minutes.
- In the bowl, add asparagus, tomatoes and goat cheese preparation and mix.
- Pour mixture in a pyrex pie mold of 20 cm (8 inches) of diameter. Oven bake, over center grill, 40 minutes or until quiche center is cooked.
- When serving, roughly chop basil with hands and spread over quiche.
Chef’s note
Quiche can be kept 2 days in refrigerator inside a sealed container.
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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4
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