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Delicious Leek Quiche for All Moments

Name: Delicious Leek Quiche for All Moments
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 300g of ready-made pie dough; 2 tablespoons butter; 3 sliced leeks; 4 eggs; 200ml of heavy cream; 150g of grated cheese (parmesan or mozzarella); Salt and pepper to taste; 1 tablespoon of chopped parsley

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories700 kcal

Resumo para quem tem pressa

"The leek quiche offers a velvety filling of eggs, heavy cream, and gratin cheese over crispy dough. The gentle sauté of leeks in butter brings a balanced sweetness to special meals."

Delicious Leek Quiche for All Moments

O Que Você Precisa Saber

- Pre-sautéing the leeks in butter reduces excess liquid and intensifies their natural sugars. - Beating the eggs with heavy cream forms a silky cream that coagulates softly in the oven. - Cooking at 180°C for 35 minutes gratins the cheese and browns the ready-made dough base homogeneously.

Ingredients

Main Course

300g of ready-made pie dough
2 tablespoons butter
3 sliced leeks
4 eggs
200ml of heavy cream
150g of grated cheese (parmesan or mozzarella)
Salt and pepper to taste
1 tablespoon of chopped parsley

Instructions

Main Course

Pré-aqueça o forno a 180 graus Celsius.

In a pan, melt the butter and sauté the leek until it is soft.

In a bowl, beat the eggs and add the heavy cream. Mix well.

Add the grated cheese and sautéed leeks to the egg and cream mixture.

Season with salt, pepper, and chopped parsley. Mix again.

Line the pan with the pie dough, pressing the edges well.

Pour the filling mixture over the dough.

Bake in the oven for approximately 35 minutes or until the surface is golden.

Remove from the oven and let cool for 10 minutes before serving.

Equipe sua Cozinha

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Chef Tips

- Slice only the white and light green parts of the leek, discarding the tougher dark green leaves. - Wait for the leek to warm up before pouring into the liquid egg mixture so as not to coagulate the yolks. - Let the quiche rest for 10 minutes after the oven for the filling to settle and allow clean cuts.

Variations

- Add 100g of chopped bacon browned in the skillet along with the leek for a smoky touch. - Place a pinch of freshly grated nutmeg into the liquid egg mixture to give an aromatic touch. - Incorporate 1 cup of sliced mushrooms sautéed in butter along with the soft leek.

Substitutions

- The ready-made pie crust can be swapped for ready-made laminated puff pastry, using the same weight of 300g. - Traditional heavy cream can be replaced with fresh ricotta cream with whole milk. - The grated mozzarella can be swapped for grated gruyère cheese or semi-cured canastra cheese.

How to Store

Let it cool completely before covering with plastic wrap. Store the quiche in the refrigerator in a sealed container for up to 3 days. To reheat while keeping the crust flaky, place in a preheated oven at 160°C for 12 minutes.

Can You Freeze It?

Freeze the baked quiche whole or in slices wrapped in plastic wrap and aluminum foil for up to 60 days. To consume, take it straight to the preheated oven at 180°C for about 20 minutes until the center is hot.

What to Serve With

Serve with a green leaf salad with a classic mustard and extra virgin olive oil vinaigrette. Pairs well with a glass of dry white wine, chilled white grape juice, or refreshing iced mate tea.