Brazil

Leek

Chicken broth (tablet)

Sour cream

grated cheese

Eggs

Maizena

Nutmeg

Olive oil

Garlic Quiche

Massa: Misture a farinha e a manteiga, em temperatura ambiente, até a massa soltar da mão. Abra a massa na forma de torta untada.

Dough: Mix the flour and butter, at room temperature, until the dough comes out of your hand. Roll out the dough into a greased pie tin.

Recheio: Refogar o alho poró com o azeite até dourar e acrescente o tablete de caldo de galinha, misture bem para o tablete se incorporar no refogado. Deixe esfriar.
Na mesma panela, com o fogo desligado, misture o creme de leite fresco, as gemas, o queijo ralado, a noz moscada e a maisena. Por último junte as claras em neves e misture de leve. Despeje o recheio na forma, cubra com papel laminado e leve ao forno pré-aquecido a 240o por 40 minutos, ou até dourar.

Stuffing: Saute the leek with olive oil until golden and add the chicken broth tablet, mix well for the tablet to be incorporated into the stew. Let cool.
In the same pan, with the fire off, mix the fresh cream, the yolks, the grated cheese, the nutmeg and the cornstarch. Finally, add the egg whites and mix lightly. Pour the filling into the mold, cover with foil and bake in a preheated oven at 240° for 40 minutes, or until golden.

Garlic Quiche

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