Cheese quiche
Instructions
Peel the potatoes and boil in water initially cold sauce for 25-30 minutes from the time of boiling.
Peel leeks, cut into four pieces, lengthwise, and boil for a few minutes.
Roll out the dough thinly and lined with a 20 x 20 square centimeters (or a round with a diameter of 24 cm) greased and floured before.
Punzecchiatene the bottom with a fork, foderatela of parchment paper, fill it with pulses (or rice) and gilds in the oven already warm at 180 degrees for 10 minutes.
Delete so the paper and beans and place on the prepared potatoes and leeks.
Pour over yolks, mixed with the cream, grated emmenthal cheese salt and pepper to taste and continue cooking for 30-35 minutes, until the surface is golden.
You can serve the quiche warm or hot.
If you don't like the flavor a little bit strong, you can ask replace with more delicate-tasting vegetables, such as artichokes.
Ingredients and dosing for 4 persons
- 250 g of pectin
- 2 not-too-large leeks
- 2 potatoes
- 20 cl of creme fraiche
- 2 egg yolks
- 50 g of emmenthal cheese
- Salt
- Pepper
- For the mold:
- Butter
- Flour