Today I am offering you a delicious seasonal quiche, with leeks and cheese. It is easy to make and economical, accessible to everyone. The leeks are very tender, with a delightful aftertaste of butter and nutmeg. It's really good! I used store-bought pastry, but you can also make it at home if you prefer.
Prepare all the ingredients. Finely slice the leeks after cleaning them. Cut the cheese into thin slices.
Prepare the leeks. Melt the butter in a pan. Add the leeks and sweat them over medium heat for about 10 minutes, covered, until they are tender. Stir occasionally to prevent burning. Set aside in a bowl.
Prepare the béchamel sauce. Melt the butter in a small saucepan over low heat. Add the flour and mix until you obtain a smooth texture. Then add the milk in three batches to thin the sauce. Whisk each time until you achieve a smooth texture. In the end, the sauce should be quite thick. Add salt, pepper, and nutmeg, then mix.
Pour the béchamel over the leeks, add the eggs and the cream. Mix. Add a little salt and pepper if needed (not too much, as the cheese is quite salty).
Preheat the oven to 180°C, fan setting.
Roll out the dough and line the tart pan. I kept its parchment paper.
Spread the cheese over the bottom. Pour the mixture on top and spread it evenly.
Bake and cook for about 45 minutes or until the surface of the quiche is golden brown.
To finish, serve warm or at room temperature, on its own or accompanied by a salad.
0 servings
8
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