French | Leek Quiche
Posted on July 18, 2014
Really tasty and easy to make. Serve with a side salad.
Yield: 1 11-inch tart
1/2 pound puff pastry
4 tablespoons butter
1 1/3 pound leek, white plus some green portions, in thin slivers
1/2 stalk, thin slivers
1 tablespoon cornstarch
1 cup heavy cream
3 large eggs, beaten
2 1/2 ounces grated comté cheese
nutmeg, to taste
fine salt, to taste
freshly ground pepper, to taste
Preheat oven to 400°F.
Roll puff pastry into a 13-inch circle and place in a 11-inch tart pan with a removable bottom. Refrigerate until filling is ready.
Melt butter in a large frying pan over medium heat. Fry leeks until tender and beginning to brown, about 15 minutes. About 5 minutes before leeks are done, add the celery.
Remove leeks and celery from heat and add the cornstarch. Combine in a mixing bowl with the cream, eggs, cheese, nutmeg, salt and pepper. Pour the mixture into the prepared pastry.
Bake until golden, about 25 minutes.
(Ref. "Leek Quiche" recipe, Sur La Table's "Dining with Julia II" class.)