Quiche Lorraine with Leeks

Prep Time: 20

Cook Time: 45

Servings: 6 people

Calories: 622kcal

Leek tart is one of the classic French dishes. I provide it in a slightly modified version. Even creamy.

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Ingredients

Shortbread for tarts

1 1/2 cup all-purpose flour
1/2 cup cake flour
1 tsp salt
170 gr chilled butter
1/2 cup very cold water

Stuffing on tarts with a diameter of 24 cm

2 eggs
200 gr Philadelphia cream cheese
100 gr creme fraiche
100 gr sour cream
60 gr grated cheese
250 gr leek, finely chopped
2 tbsp butter
Salt, pepper
1/3 tsp Allspace
1/3 tsp Nutmeg

Instructions

Shortbread for tarts:

Put the sifted flour and butter on the counter.
Chop the butter and flour into small pieces. I use a special dough knife for this, and it can be a shortcrust dough shredder or a regular kitchen knife with a broader blade. The dough shredder and dough knife are held from the top and are therefore more convenient, but you can also do it with an ordinary kitchen knife.
As soon as the flour is chopped with butter, add a little water and knead into a uniform dough. It's good that the water is freezing so that the dough is substantial and elastic.
When the dough is ready, divide it into two equal parts.
Before baking, put the dough in the refrigerator for at least 30 minutes.
After thirty minutes, we rolled the dough into a circle about 2.5 cm (1 inch) larger than a tart tin.
Prepare a form for the tare - brush generously with butter and sprinkle the flour.
Put the rolled-out dough on the roller and put it into the mold. We try to place them centrally so that there is more or less the same amount of dough on both sides. Then, we formed the edges of the dough that were longer than the mold's diameter.
Then prick the dough with a fork.
I use ceramic balls for baking shortcrust pastry, and you can use beans when you don't have such balls.
I put baking paper on the baking tin and poured out the balls or beans. We make sure that they are evenly distributed, especially at the edges. The balls have the task of pressing the bend so that they do not fall. This is an essential element when baking the bottom of the tart.
Preheat the oven to a temperature of 230 degrees C / 450 degrees F / Gas mark 8
Bake for about 10-15 minutes

Stuffing on tarts:

Fry the cut pieces of leek in butter, and season with salt and pepper. We add nutmeg and allspice.
As the leek softens, it means that it is perfect for stuffing.
Mix the Philadelphia cheese and the cream with the egg to be combined, add the egg, and continue to stir.
Add cooled leeks and mix.
Add grated cheese. Mix everything and pour it into the previously prepared bottom for the tart.
Bake for 30 minutes at 180 degrees C / 350 degrees F / Gas mark 4

Nutrition