AuthorMrs SAFASpeciality of the French cuisine, the leek quiche is very tasty and healthy but above all very easy to make for anyone.
For the garnish, stirfry the finely sliced leeks together with ham (jambon) slices in a greased pan for 20 minutes and add in the flour.
Dissolve the yeast in the lukewarm water you will use in the dough and let it sit for 10 minutes.
Mix the flour, thawed yeast, sugar, butter chunks and salt and work until a homogeneous and smooth dough is obtained. Cover it with a cloth and leave it in the fridge for 20 minutes. Meanwhile, put the margarine in a plastic bag and roll it out 30 by 30 cm.
Roll out the dough 33 by 62 cm, take the margarine out of the bag and place it in the centre, wrap it up in the form of an envelope, wrap it in a stretch film and leave it in the fridge for 15 minutes. Pick up the dough, roll it out as thick as 2 cm, fold it over, cool it down for another 15 minutes. Pick up the dough again, roll it out as thick as 2 cm and 60 by 30 cm, fold one end in the centre of the dough, fold it with one end will be placed in the centre and fold the other end on top, leave it in the fridge for another 15 minutes.
Roll out the dough in 2 pieces depending on your molds and place them in greased and floured molds. Make holes in the dough with a fork.
Spread the garnish over the dough. Beat in a bowl, the milk, cream, salt, black pepper and eggs and pour it over the garnish.
Bake it in a oven preheated at 210-220 °C for about 25 minutes. Serve hot.
Ingredients
Directions
For the garnish, stirfry the finely sliced leeks together with ham (jambon) slices in a greased pan for 20 minutes and add in the flour.
Dissolve the yeast in the lukewarm water you will use in the dough and let it sit for 10 minutes.
Mix the flour, thawed yeast, sugar, butter chunks and salt and work until a homogeneous and smooth dough is obtained. Cover it with a cloth and leave it in the fridge for 20 minutes. Meanwhile, put the margarine in a plastic bag and roll it out 30 by 30 cm.
Roll out the dough 33 by 62 cm, take the margarine out of the bag and place it in the centre, wrap it up in the form of an envelope, wrap it in a stretch film and leave it in the fridge for 15 minutes. Pick up the dough, roll it out as thick as 2 cm, fold it over, cool it down for another 15 minutes. Pick up the dough again, roll it out as thick as 2 cm and 60 by 30 cm, fold one end in the centre of the dough, fold it with one end will be placed in the centre and fold the other end on top, leave it in the fridge for another 15 minutes.
Roll out the dough in 2 pieces depending on your molds and place them in greased and floured molds. Make holes in the dough with a fork.
Spread the garnish over the dough. Beat in a bowl, the milk, cream, salt, black pepper and eggs and pour it over the garnish.
Bake it in a oven preheated at 210-220 °C for about 25 minutes. Serve hot.
