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leek quiche
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
2 servings
Gerson Fernandes
@personalchefgerson- Ingredients
- Recipe
- Wheat flour200 g
- Butter, diced100 g
- Cold water50 ml
- Large eggs5 unit(s)
- Butter30 g
- Freshly grated hruyere cheese250 g
- Sour cream350 g
- Salt to taste
- Pepper to taste
- Sliced leek400 g
- Clean and separate the ingredients.
- Mix the flour with a pinch of salt. Using your fingertips, mix the flour with the butter until a homogeneous mixture is obtained, involving all the flour with the butter.
- Mix water with the yolk,
- Gradually pour the liquid over the flour and mix until a more dough is formed without leaving it too soft or wet.
- For this reason, do not add all the liquid at once.
- Do not work or knead this dough, just combine the ingredients until smooth.
- Just form a ball with the dough, wrap it in plastic wrap and let it rest in the fridge for about 1 hour.
- After the time, open the dough in a pie pan and take it to pre-bake, prick the bottom of the dough with a fork to not create air and set it aside
- For the pate brisee filling
- In a sautee, cook the leek with butter until the leek wilts, then reserve the
- For the brisee pâté, put a pan on the fire, add the cream, bring to the boil and remove from the heat, in a bowl add 60 g of egg yolk and 100 g of eggs. Then make the tempering, placing the egg mixture in the cream, taking care not to coagulate the yolk, always beating with the help of a fuet.
- After all the mixing, add the grated cheese and the garlic and add all the mixture to the pre-baked dough.
- Bake at 180 degrees until golden. Then serve with salad.
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