Potatoes and leeks quiche
30
45
6
Yes
Ingredients
For the crust:
- 3 large Idaho potatoes
- 75 ml (1/3 cup) of olive oil
For the garnishing:
- 10 bacon slices of 5 mm (1/4 inch) thick, sliced into small strips (about 400 gr)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- Salt and pepper
- 250 ml (1 cup) of grated medium Cheddar cheese
- 2 eggs
- 2 egg yolks
- 500 ml (2 cups) of cooking cream
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
For the crust:
- Cook potatoes with salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and the other one into fine slices but on their length. Set aside.
- In a large pan, brown both sides of round potato slices into 30 ml (2 tablespoons) of oil. Gradually set aside over paper towels. Brown the same way large potato slices into oils left.
- Cover the bottom of a 23 cm (9 inch) springform mold with round potato slices, stacking them to cover every part of the mold. Stacking larger slices over the sides to form a great crust. Set aside.
For the garnishing:
- In the same pan, brown bacon strips until crispy. Set over paper towels. Set aside 30 ml (2 tablespoons) of cooking juice and discard what's left.
- Melt leeks into bacon juice. Salt and pepper. Set aside.
- Divide bacon at the bottom of the potatoes' crust and lay leeks over it all. Spread with cheese.
- In a bowl, mix eggs, egg yolks and cream. Pour over leeks.
- Set the mold over a plate and cook in the bottom of the oven for 45 minutes. If the garnishing tends to overbrown, cover it with aluminum paper. Verify cooking by setting a knife inside the quiche. If the knife comes out clean, it's ready.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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