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class="styles_nameTitle__bjAq_">leek quiche</h1><div class="styles_chefInfo__2R703"><a href="/en/personalcris"><img src="https://assets.delirec.com/images%2FSO83uvCMQORzB06fWJwkM0Trj5C3%2Fprofile%2Fe1504958-470e-4666-bb35-f85563792274" class="styles_chefPhoto__lNFoI" loading="lazy"/></a><div class="styles_chefInfoUsername__3m_Sg"><p>By</p><a href="/en/personalcris">@personalcris</a></div></div><div class="styles_recipeTranslation__KvjsK"><p class="styles_recipeTranslationText__eTNdc">View in original language</p><p class="styles_recipeTranslationLocale__7UDt3">(<!-- -->Português<!-- -->)</p></div><div class="styles_recipeInfo__EkWjK"><div class="styles_recipeInfoData__cwf_4"><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/preparation_time.svg" alt="Tempo de preparo"/><p>2<!-- --> <!-- -->hour(s)</p></div><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/servings.svg" alt="Porções"/><p>6<!-- --> <!-- -->servings</p></div></div><div class="styles_container__d2wxe styles_recipeVotesLoading__NjLmH"></div></div></div><div class="styles_container__5qRIm styles_ingredients__Esg3a"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Ingredients</h2></div><div></div></div><ul class="styles_ingredientsList__AHjYb"><li><p>Wheat flour</p><p> | </p><p>2<!-- --> <!-- -->cup</p></li><li><p>Cold water</p><p> | </p><p>5<!-- --> <!-- -->tablespoon</p></li><li><p>Salt</p><p> | </p><p>1<!-- --> <!-- -->teaspoon</p></li><li><p>Cold cubed butter</p><p> | </p><p>150<!-- --> <!-- -->g</p></li><li><p>Wheat flour for dusting the countertop</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Diced onion</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Chimichurri</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Sour cream</p><p> | </p><p>1<!-- --> <!-- -->unit(s)</p></li><li><p>Cottage cheese</p><p> | </p><p>1<!-- --> <!-- -->unit(s)</p></li><li><p>Ricotta</p><p> | </p><p>1<!-- --> <!-- -->unit(s)</p></li></ul></div><div class="styles_groceriesButton__9R_xx"></div><div class="styles_container__5qRIm styles_preparationSteps__IP7VI"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Recipe</h2></div><div></div></div><div class="styles_preparationsList__8M_NL"><div class="styles_preprationItem__M6nRH"><p>1</p><p>In a bowl mix the flour with the salt. Add the cubes of butter and mix with your fingertips until crumbs form. Add the cold water little by little, one spoon at a time, mixing with your hands until you can form a ball – avoid working the dough too much, leave little dots of butter still apparent so the dough is very crispy. Shape the dough into a ball and flatten it slightly to form a disc – this makes it easier to roll out. Wrap in plastic wrap and place in the fridge for at least 1 hour (prepare the dough the day before).</p></div><div class="styles_preprationItem__M6nRH"><p>2</p><p>Preheat the oven to 200°C (average temperature) and set aside a 24 cm diameter springform pan with removable bottom. Remove the dough from the fridge, place it on the countertop sprinkled with wheat flour. Sprinkle some flour over the dough and roll out with a rolling pin to form a circle large enough to cover the bottom and sides of the pan. Roll the dough onto the rolling pin and transfer to the mold. With your fingertips, gently press the dough to cover the entire bottom and sides of the pan. Pass the roll over the edge to cut off the excess dough, take the form with the dough to the fridge for 10 minutes while the oven heats up.</p></div><div class="styles_preprationItem__M6nRH"><p>3</p><p>Cut a circle of parchment paper a little larger than the pan, place it over the dough and fill it with raw beans – they serve as a weight and prevent the dough from swelling and breaking when baking. Place in the oven for about 10 minutes to pre-bake. Meanwhile, prepare the filling With the leek, sauté the onion and Chimichurri with olive oil, then mix the cream, the cottage cheese and the ricotta, pour over the pre-baked dough, sprinkle grated Parmesan and bake for 30 minutes at 180°</p></div></div></div><div class="styles_container__uLnAZ"><h2 class="styles_title___GxSo">Did you like this recipe?</h2><div class="styles_options__zAwuA"><img alt="Gostei da receita" src="/assets/votes/vote_positive.svg"/><img alt="Não gostei da receita" src="/assets/votes/vote_negative.svg"/></div></div></div></div></div></div><div class="styles_divider__5AWKW"></div><footer class="styles_footer__0hY29"><a href="/en"><img src="/assets/delirec/delirec_logo_blue.svg" alt="DeliRec logo" class="styles_logo__OaKgg"/></a><div class="styles_sections__E5Zuj"><div><p class="styles_delirecDescription__Wphpm">We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. 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Add the cubes of butter and mix with your fingertips until crumbs form. Add the cold water little by little, one spoon at a time, mixing with your hands until you can form a ball – avoid working the dough too much, leave little dots of butter still apparent so the dough is very crispy.\nShape the dough into a ball and flatten it slightly to form a disc – this makes it easier to roll out. Wrap in plastic wrap and place in the fridge for at least 1 hour (prepare the dough the day before).","step":0,"originalText":"Numa tigela misture a farinha com o sal. Junte os cubos de manteiga e misture com as pontas dos dedos até formar uma farofa. Acrescente a água gelada aos poucos, uma colher por vez, misturando com as mãos até conseguir formar uma bola – evite trabalhar demais a massa, deixe pontinhos de manteiga ainda aparentes para a massa ficar bem crocante. \nModele a massa numa bola e achate levemente para formar um disco – assim fica mais fácil de abrir. Embrulhe em filme plástico e leve para a geladeira por pelo menos 1 hora (se preferir, prepare a massa no dia anterior). "},{"text":"Preheat the oven to 200°C (average temperature) and set aside a 24 cm diameter springform pan with removable bottom.\nRemove the dough from the fridge, place it on the countertop sprinkled with wheat flour. Sprinkle some flour over the dough and roll out with a rolling pin to form a circle large enough to cover the bottom and sides of the pan. Roll the dough onto the rolling pin and transfer to the mold. With your fingertips, gently press the dough to cover the entire bottom and sides of the pan. Pass the roll over the edge to cut off the excess dough, take the form with the dough to the fridge for 10 minutes while the oven heats up.","step":1,"originalText":"Preaqueça o forno a 200 °C (temperatura média) e separe uma fôrma com fundo removível de 24 cm de diâmetro. \nRetire a massa da geladeira, disponha sobre a bancada polvilhada com farinha de trigo. Polvilhe um pouco de farinha sobre a massa e abra com um rolo até formar um círculo suficiente para cobrir o fundo e laterais da fôrma. Enrole a massa sobre o rolo e transfira para a fôrma. Com as pontas dos dedos, pressione delicadamente a massa para cobrir todo o fundo e lateral da fôrma. Passe o rolo sobre a borda para cortar o excesso de massa,leve a fôrma com a massa para a geladeira por 10 minutos enquanto o forno aquece. "},{"text":"Cut a circle of parchment paper a little larger than the pan, place it over the dough and fill it with raw beans – they serve as a weight and prevent the dough from swelling and breaking when baking. Place in the oven for about 10 minutes to pre-bake. Meanwhile, prepare the filling\nWith the leek, sauté the onion and Chimichurri with olive oil, then mix the cream, the cottage cheese and the ricotta, pour over the pre-baked dough, sprinkle grated Parmesan and bake for 30 minutes at 180°","step":2,"originalText":"Corte um círculo de papel-manteiga um pouco maior que a fôrma, coloque sobre a massa e preencha com grãos de feijão cru – eles servem de peso e evitam que a massa infle e quebre ao assar. Leve ao forno por cerca de 10 minutos para pré-assar. Enquanto isso, prepare o recheio\nCom o alho-poró salteie com azeite cebola e Chimichurri,depois misture o creme de leite o requeijão e a ricota,despeje sobre a massa já pré assada,polvilhe parmesão ralado e deixe assar por 30 minutos a 180°"}],"name":"leek quiche","country":"BR","countryGroupRecipeId":"pt","utensils":[{"name":"Refratário redondo "},{"name":"Rolo de massa"},{"name":"Frigideira "}],"superChef":"0","ingredients":[{"qtd":"2","name":"Wheat flour","unitText":"cup","unitIdx":10,"originalName":"Farinha de trigo ","originalUnitText":"xícara(s)"},{"qtd":"5","unitText":"tablespoon","unitIdx":1,"name":"Cold water","originalName":"Água gelada ","originalUnitText":"colher(es) de sopa"},{"unitIdx":3,"unitText":"teaspoon","qtd":"1","name":"Salt","originalName":"Sal","originalUnitText":"colher(es) de chá"},{"qtd":"150","unitText":"g","unitIdx":7,"name":"Cold cubed butter","originalName":"Manteiga gelada em cubos","originalUnitText":"g"},{"unitIdx":13,"name":"Wheat flour for dusting the countertop","unitText":"to taste","qtd":"","originalName":"Farinha de trigo pra polvilhar a bancada","originalUnitText":"a gosto"},{"unitIdx":13,"name":"Diced onion","qtd":"","unitText":"to taste","originalName":"Cebola em cubos ","originalUnitText":"a gosto"},{"unitText":"to taste","name":"Chimichurri","unitIdx":13,"qtd":"","originalName":"Chimichurri ","originalUnitText":"a gosto"},{"qtd":"1","unitIdx":12,"unitText":"unit(s)","name":"Sour cream","originalName":"Creme de leite ","originalUnitText":"unidade(s)"},{"unitText":"unit(s)","name":"Cottage cheese","qtd":"1","unitIdx":12,"originalName":"Requeijão ","originalUnitText":"unidade(s)"},{"unitText":"unit(s)","unitIdx":12,"name":"Ricotta","qtd":"1","originalName":"Ricota","originalUnitText":"unidade(s)"}],"votes":null,"translation":{"preparation":[{"de":"In einer Schüssel das Mehl mit dem Salz mischen. Die Butterwürfel dazugeben und mit den Fingerspitzen mischen, bis sich Krümel bilden. Das kalte Wasser nach und nach löffelweise dazugeben und mit den Händen verkneten, bis sich eine Kugel formen lässt – den Teig nicht zu stark bearbeiten, kleine Butterflecken noch sichtbar lassen, damit der Teig sehr knusprig wird.\nDen Teig zu einer Kugel formen und leicht zu einer Scheibe flach drücken – das erleichtert das Ausrollen. In Frischhaltefolie wickeln und mindestens 1 Stunde in den Kühlschrank stellen (Teig am Vortag zubereiten).","fr":"Dans un bol mélanger la farine avec le sel. Ajouter les cubes de beurre et mélanger du bout des doigts jusqu'à ce que des miettes se forment. Ajoutez l'eau froide petit à petit, une cuillère à la fois, en mélangeant avec les mains jusqu'à ce que vous puissiez former une boule – évitez de trop travailler la pâte, laissez des petits points de beurre encore apparents pour que la pâte soit bien croustillante.\nFaçonner la pâte en boule et l'aplatir légèrement pour former un disque - cela facilite l'étalement. Envelopper dans un film plastique et placer au réfrigérateur pendant au moins 1 heure (préparer la pâte la veille).","es":"En un bol mezclar la harina con la sal. Agregue los cubos de mantequilla y mezcle con las yemas de los dedos hasta que se formen migas. Agrega el agua fría poco a poco, una cuchara a la vez, mezclando con las manos hasta formar una bola, evita trabajar demasiado la masa, deja que queden pequeños puntos de mantequilla aún visibles para que la masa quede bien crocante.\nForme una bola con la masa y aplánela ligeramente para formar un disco; esto hace que sea más fácil de extender. Envolver en film transparente y llevar a la heladera por lo menos 1 hora (preparar la masa el día anterior).","pt":"Numa tigela misture a farinha com o sal. Junte os cubos de manteiga e misture com as pontas dos dedos até formar uma farofa. Acrescente a água gelada aos poucos, uma colher por vez, misturando com as mãos até conseguir formar uma bola – evite trabalhar demais a massa, deixe pontinhos de manteiga ainda aparentes para a massa ficar bem crocante. \nModele a massa numa bola e achate levemente para formar um disco – assim fica mais fácil de abrir. Embrulhe em filme plástico e leve para a geladeira por pelo menos 1 hora (se preferir, prepare a massa no dia anterior). ","en":"In a bowl mix the flour with the salt. Add the cubes of butter and mix with your fingertips until crumbs form. Add the cold water little by little, one spoon at a time, mixing with your hands until you can form a ball – avoid working the dough too much, leave little dots of butter still apparent so the dough is very crispy.\nShape the dough into a ball and flatten it slightly to form a disc – this makes it easier to roll out. Wrap in plastic wrap and place in the fridge for at least 1 hour (prepare the dough the day before).","it":"In una ciotola mescolate la farina con il sale. Aggiungere i cubetti di burro e mescolare con la punta delle dita fino a formare delle briciole. Aggiungere l'acqua fredda a poco a poco, un cucchiaio alla volta, mescolando con le mani fino a formare una palla – evitare di lavorare troppo l'impasto, lasciare ancora dei puntini di burro in modo che l'impasto sia molto croccante.\nFormare una palla con l'impasto e appiattirlo leggermente per formare un disco: questo renderà più facile la stesura. Avvolgere nella pellicola e riporre in frigo per almeno 1 ora (preparare l'impasto il giorno prima)."},{"es":"Precalentar el horno a 200°C (temperatura media) y reservar un molde desmontable de 24 cm de diámetro con fondo desmontable.\nSacamos la masa de la nevera, la colocamos sobre la encimera espolvoreada con harina de trigo. Espolvorea un poco de harina sobre la masa y extiéndela con un rodillo para formar un círculo lo suficientemente grande como para cubrir el fondo y los lados de la sartén. Estirar la masa sobre el rodillo y transferir al molde. Con las yemas de los dedos, presione suavemente la masa para cubrir todo el fondo y los lados de la sartén. Pasar el rollo por el borde para cortar el exceso de masa, llevar la forma con la masa a la heladera por 10 minutos mientras se calienta el horno.","de":"Backofen auf 200°C (Durchschnittstemperatur) vorheizen und eine Springform mit 24 cm Durchmesser und abnehmbarem Boden zur Seite stellen.\nDen Teig aus dem Kühlschrank nehmen, auf die mit Weizenmehl bestreute Arbeitsplatte legen. Streuen Sie etwas Mehl über den Teig und rollen Sie ihn mit einem Nudelholz zu einem Kreis aus, der groß genug ist, um den Boden und die Seiten der Pfanne zu bedecken. Den Teig auf das Nudelholz rollen und in die Form geben. Drücken Sie mit den Fingerspitzen vorsichtig auf den Teig, um den gesamten Boden und die Seiten der Pfanne zu bedecken. Die Rolle über den Rand führen, um den überschüssigen Teig abzuschneiden, die Form mit dem Teig für 10 Minuten in den Kühlschrank stellen, während der Ofen aufheizt.","fr":"Préchauffer le four à 200°C (température moyenne) et réserver un moule à charnière de 24 cm de diamètre à fond amovible.\nSortez la pâte du réfrigérateur, placez-la sur le plan de travail saupoudré de farine de blé. Saupoudrer un peu de farine sur la pâte et étaler avec un rouleau à pâtisserie pour former un cercle assez grand pour recouvrir le fond et les côtés du moule. Rouler la pâte sur le rouleau à pâtisserie et transférer dans le moule. Du bout des doigts, appuyez doucement sur la pâte pour couvrir tout le fond et les côtés du moule. Passer le rouleau sur le bord pour couper l'excédent de pâte, prendre le moule avec la pâte au frigo pendant 10 minutes le temps que le four chauffe.","it":"Preriscaldate il forno a 200°C (temperatura media) e tenete da parte uno stampo a cerniera di 24 cm di diametro con fondo removibile.\nTogliete l'impasto dal frigo, adagiatelo su un ripiano cosparso di farina di frumento. Cospargete l'impasto con un po' di farina e stendetelo con un mattarello in modo da formare un cerchio abbastanza grande da coprire il fondo e i lati della teglia. Stendete l'impasto sul mattarello e trasferitelo nello stampo. Con la punta delle dita, pressate delicatamente l'impasto fino a ricoprire tutto il fondo e i lati della teglia. Passare il rotolo sul bordo per tagliare l'impasto in eccesso, portare lo stampo con l'impasto in frigorifero per 10 minuti mentre il forno si scalda.","pt":"Preaqueça o forno a 200 °C (temperatura média) e separe uma fôrma com fundo removível de 24 cm de diâmetro. \nRetire a massa da geladeira, disponha sobre a bancada polvilhada com farinha de trigo. Polvilhe um pouco de farinha sobre a massa e abra com um rolo até formar um círculo suficiente para cobrir o fundo e laterais da fôrma. Enrole a massa sobre o rolo e transfira para a fôrma. Com as pontas dos dedos, pressione delicadamente a massa para cobrir todo o fundo e lateral da fôrma. Passe o rolo sobre a borda para cortar o excesso de massa,leve a fôrma com a massa para a geladeira por 10 minutos enquanto o forno aquece. ","en":"Preheat the oven to 200°C (average temperature) and set aside a 24 cm diameter springform pan with removable bottom.\nRemove the dough from the fridge, place it on the countertop sprinkled with wheat flour. Sprinkle some flour over the dough and roll out with a rolling pin to form a circle large enough to cover the bottom and sides of the pan. Roll the dough onto the rolling pin and transfer to the mold. With your fingertips, gently press the dough to cover the entire bottom and sides of the pan. Pass the roll over the edge to cut off the excess dough, take the form with the dough to the fridge for 10 minutes while the oven heats up."},{"de":"Schneiden Sie einen Kreis aus Pergamentpapier etwas größer als die Pfanne, legen Sie ihn über den Teig und füllen Sie ihn mit rohen Bohnen – sie dienen als Gewicht und verhindern, dass der Teig beim Backen aufquillt und bricht. Zum Vorbacken etwa 10 Minuten in den Ofen stellen. Währenddessen die Füllung vorbereiten\nMit dem Lauch die Zwiebel und Chimichurri mit Olivenöl anschwitzen, dann die Sahne, den Hüttenkäse und den Ricotta mischen, über den vorgebackenen Teig gießen, geriebenen Parmesan darüberstreuen und 30 Minuten bei 180° backen","it":"Tagliare un cerchio di carta da forno un po' più grande della teglia, adagiarlo sopra l'impasto e farcirlo con i fagioli crudi: servono da peso e impediscono all'impasto di gonfiarsi e rompersi durante la cottura. Mettere in forno per circa 10 minuti per pre-cuocere. Nel frattempo preparate il ripieno\nCon il porro fate rosolare la cipolla e il chimichurri con l'olio d'oliva, poi mescolate la panna, la ricotta e la ricotta, versate sull'impasto già cotto, spolverate di parmigiano grattugiato e infornate per 30 minuti a 180°","pt":"Corte um círculo de papel-manteiga um pouco maior que a fôrma, coloque sobre a massa e preencha com grãos de feijão cru – eles servem de peso e evitam que a massa infle e quebre ao assar. Leve ao forno por cerca de 10 minutos para pré-assar. Enquanto isso, prepare o recheio\nCom o alho-poró salteie com azeite cebola e Chimichurri,depois misture o creme de leite o requeijão e a ricota,despeje sobre a massa já pré assada,polvilhe parmesão ralado e deixe assar por 30 minutos a 180°","es":"Corta un círculo de papel pergamino un poco más grande que el molde, colócalo sobre la masa y rellénalo con frijoles crudos, sirven como peso y evitan que la masa se hinche y se rompa al hornear. Coloque en el horno durante unos 10 minutos para pre-hornear. Mientras tanto, prepara el relleno.\nCon el puerro, sofreír la cebolla y el chimichurri con aceite de oliva, luego mezclar la nata, el requesón y la ricotta, verter sobre la masa precocida, espolvorear queso parmesano rallado y hornear durante 30 minutos a 180°","en":"Cut a circle of parchment paper a little larger than the pan, place it over the dough and fill it with raw beans – they serve as a weight and prevent the dough from swelling and breaking when baking. Place in the oven for about 10 minutes to pre-bake. Meanwhile, prepare the filling\nWith the leek, sauté the onion and Chimichurri with olive oil, then mix the cream, the cottage cheese and the ricotta, pour over the pre-baked dough, sprinkle grated Parmesan and bake for 30 minutes at 180°","fr":"Découpez un cercle de papier sulfurisé un peu plus grand que le moule, placez-le sur la pâte et remplissez-le de haricots crus – ils servent de poids et empêchent la pâte de gonfler et de casser lors de la cuisson. Mettre au four environ 10 minutes pour précuire. Pendant ce temps, préparez la garniture\nAvec le poireau, faire revenir l'oignon et le Chimichurri avec de l'huile d'olive, puis mélanger la crème, le fromage blanc et la ricotta, verser sur la pâte précuite, saupoudrer de parmesan râpé et cuire 30 minutes à 180°"}],"translatedAt":{"_seconds":1667059838,"_nanoseconds":57000000},"name":{"en":"leek quiche","de":"Lauch-Quiche","pt":"Quiche de alho-poró ","fr":"quiche aux poireaux","es":"quiche de puerros","it":"quiche di porri"},"ingredients":[{"es":"Harina de trigo","it":"farina di frumento","en":"Wheat flour","fr":"Farine de blé","pt":"Farinha de trigo ","de":"Weizenmehl"},{"es":"agua fría","de":"Kaltes Wasser","it":"acqua fredda","pt":"Água gelada ","en":"Cold water","fr":"Eau froide"},{"fr":"Sel","it":"sale","de":"Salz","es":"Sal","pt":"Sal","en":"Salt"},{"fr":"Beurre froid en cubes","pt":"Manteiga gelada em cubos","es":"Mantequilla fría en cubos","de":"Kalte gewürfelte Butter","en":"Cold cubed butter","it":"burro freddo a 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