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leek quiche

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leek quiche


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Tempo de preparo

60 min(s)


2 servings

Gerson Fernandes

  • Ingredients
  • Recipe
  • Wheat flour200 g
  • Butter, diced100 g
  • Cold water50 ml
  • Large eggs5 unit(s)
  • Butter30 g
  • Freshly grated hruyere cheese250 g
  • Sour cream350 g
  • Salt to taste
  • Pepper to taste
  • Sliced leek400 g
  1. Clean and separate the ingredients.
  2. Mix the flour with a pinch of salt. Using your fingertips, mix the flour with the butter until a homogeneous mixture is obtained, involving all the flour with the butter.
  3. Mix water with the yolk,
  4. Gradually pour the liquid over the flour and mix until a more dough is formed without leaving it too soft or wet.
  5. For this reason, do not add all the liquid at once.
  6. Do not work or knead this dough, just combine the ingredients until smooth.
  7. Just form a ball with the dough, wrap it in plastic wrap and let it rest in the fridge for about 1 hour.
  8. After the time, open the dough in a pie pan and take it to pre-bake, prick the bottom of the dough with a fork to not create air and set it aside
  9. For the pate brisee filling
  10. In a sautee, cook the leek with butter until the leek wilts, then reserve the
  11. For the brisee pâté, put a pan on the fire, add the cream, bring to the boil and remove from the heat, in a bowl add 60 g of egg yolk and 100 g of eggs. Then make the tempering, placing the egg mixture in the cream, taking care not to coagulate the yolk, always beating with the help of a fuet.
  12. After all the mixing, add the grated cheese and the garlic and add all the mixture to the pre-baked dough.
  13. Bake at 180 degrees until golden. Then serve with salad.

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