Crust-less quiche with leek

Crust-less quiche with leek

Variants :
  •     Vary the flavours according to the vegetables you have: spinach, cherry tomatoes, mushrooms, peas, etc.
  •     Lactose-free: do not use cheese and just sprinkle with sesame seeds.

Preparation: 10 minutes | Cooking: 20 to 40 minutes depending on the mould

Ingredients :
  •     1 leek
  •     40 ml milk (vegetable for me: plain soy milk)
  •     3 eggs
  •     100g of flour
  •     80g of comté or gruyère cheese
  •     1 shallot
  •     1 clove of garlic
  •     olive oil
  •     1 c.a.c. of turmeric
  •     a pinch of nutmeg
  •     salt, pepper
Cooking method
1/ Preheat the oven to 180°c. Oil a pie dish and set aside.

2/ Slice the shallot and garlic and fry them in a pan with some olive oil.

3/ Cut the leek into pieces (slices) and add to the previous preparation. Season with salt and pepper. Cook the leek slowly, adding a little water and stirring. Stop as soon as it is cooked.

4/ In a food processor, combine the eggs, milk, flour, nutmeg, salt and pepper. (Also works without robot, it’s just faster

5/ Put the cooked leek pieces in the moulds and pour the preparation.

6/ Grate cheese such as comté cheese or gruyère on top and sprinkle with a few sesame seeds.

7/ Bake 40 min in a Ø24cm mould or 20 minutes in small Ø10cm moulds (or until golden brown).

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