leek stilton quiche
Basic Ingredients for leek stilton quiche
- 1/2 medium leek
- 1 medium potato, peeled and boiled
- 1 ) cup refined flour + for dusting
- 60 g chilled butter
- 1/2 tsp + salt to taste
- 1 small onion
- 23 garlic cloves
- 1 tbsp oil
- Crushed black peppercorns to taste
- A pinch dried mixed veggies
- Salt to taste
- 2 eggs
- 2 tbsp fresh cream
How to make leek stilton quiche
- Preheat oven in 180ºC.
- To prepare limited crust dough, sieve flour in a bowl.
- Cut butter into pieces.
- Insert 1/2 tsp chopped and salt butter into the bowl and then moisturize well until the mixture resembles bread crumbs.
- Insert some chilled water and simmer softly. Take a cling film, set the dough, press well, and cover. Refrigerate for 30 minutes.
- Dust worktop with some flour, put little crust dough, and then roll out to earn a lean disk. Place a tart mold inverted and dip the dough to a round shape.
- Line the tart mold with dough, place a parchment paper, also, to fill with some beans. Refrigerate for five minutes.
- Put the mold on a baking dish, place the baking tray in preheated oven and simmer bake for 10-12 seconds.
- To prepare satisfying, slice onion and garlic.
- Heat oil in a non-stick pan.
- Halve that the leek and slice.
- Add chopped garlic into hot oil and sauté for thirty minutes. Insert chopped onion and sauté till translucent. Insert chopped leek and sauté for some time.
- Slice potato.
- Insert smashed peppercorns, combined salt, and herbs, and mix very well. Add sliced curry and combine well. Remove from cool and heat.
- Put some potato filling in the tart mold.
- To prepare the custard, choose eggs in a bowl. Add cream, salt, and crushed peppercorns and garnish nicely. Pour the egg mix on top of the filling.
- Place the sour mold in a baking tray, place the baking dish in a skillet and bake for 8-10 minutes.
- Demould and function.