Leek camembert quiche
===================== 2020-11-20


Inspired by: Quiche poireaux camembert

Comment: To wash the leeks, cut them in half at the level of the green leaves, wash the latter, then for the whites, make a cut of a few cm from the top, and wash them upside down under running water so that the soil they probably contain does not sink deeper into the leek. For cooking, we try not to exceed 180C so as not to overcook the eggs. Use 180C in a  fan-assisted oven. I used a 26 cm dish with a high edge (3.5 cm). At this cooking temperature, it is essential to blind cook the dough at the start.

4 people


Ingredients:
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1 pie dough paste
3 leeks (400 g to 450 g)
3 eggs
10 cl of liquid cream
15 cl of milk
1 camembert (not too done)
2 dl dry white wine
150 g of lardons.
Nutmeg
Cornstarch
S + P


Preparation:
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Preheat the oven to 180C, convection heat. Butter a quiche dish and spread the dough, prick the bottom with a fork. Bake for 20 to 25 minutes.

Cut the leeks (washed) into slices of ~1 cm.
Sweat them for a few minutes in a little EVOO or butter with a pinch of salt.
In a small frying pan, grill the lardons, reserve them on absorbent paper.
Add the white wine to the leeks, and reduce until there is little liquid left (you don't want too much liquid in the quiche).
Mix the bacon with the leeks.
In a bowl, mix well the cream, milk, eggs, a little salt, pepper, nutmeg and a heap tablespoon of cornstarch.

Distribute the leeks over the bottom of the quiche.
Cut the camembert into slices (~6 mm) and distribute them over the leeks.
Pour the egg mixture on top and bake for 40 minutes.