That’s an easy recipe for busy “hobby” gardeners like myself on a sunny spring day! As the different shrubs are gradually blooming spoiling us with stunning blossoms and flowers, some cleaning up work needs to be done after the long winter.
Here’s a delicious quiche with puff pastry (I was lucky to find one made from spelt flour), leek, bacon, fresh cream, eggs and cheese. If you plan ahead, you can rinse and cut your leek the night before and preserve in the fridge. This recipe can be easily turned vegetarian by omitting the meat and adding some Herbs de Provence.
Quiche with Leek
Yield 4-6 servings
- 30 ml sunflower oil
- 1 Kg Leek
- 150 g bacon, cut into small pieces
- 200 g heavy cream
- 3 eggs
- Salt, black pepper, nutmeg
- 250 g puff pastry sheet
- 150 g Emmental cheese, grated
- Trim the leek and rinse thoroughly. Drain and slice into 0.5 cm rounds. Grease the bottom and side of a 30-cm quiche dish with little butter and cover with the puff pastry.
- Heat the oil in a large frying pan over medium-high heat and sauté the bacon for a few minutes. Add the leek, season with a little salt and pepper. Cook for about 10 minutes, stirring occasionally until nicely wilted. Let cool for 5 minutes and spread over the puff pastry.
- Whisk the eggs with the cream, ½ teaspoon salt and ¼ teaspoon freshly ground nutmeg. Pour the mixture over the leek and cover with cheese.
- Heat oven at 200 °C/ 400°F and bake for about 40 minutes. Let stand a few minutes before serving.
All images and text © Dina Bayoud Kohl for Dina’s Kitchen
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