Cheese and Leek Quiche

Name: Cheese and Leek Quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1–2 Bâtonnets de poireaux (environ 350 g ; poireaux); 125 g Tyrolean ham in one piece + 8 very thin slices; 1 TABLESPOON Oil; 150 g Comté cheese; 100 g Emmental; 200 ml milk, 15 g flour; 3 eggs , 125 g sour cream (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (270 g) fresh puff pastry (24 x 42 cm;; 7-10 Tbsp from the cooling shelf); 2-3 TABLESPOONS Breadcrumbs; 1 collar flat leaf parsley; 50 g Walnut kernels; 1 Organic Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1–2 Bâtonnets de poireaux (environ 350 g ; poireaux)
125 g Tyrolean ham in one piece + 8 very thin slices
1 TABLESPOON Oil
150 g Comté cheese
100 g Emmental
200 ml milk, 15 g flour
3 eggs , 125 g sour cream (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (270 g) fresh puff pastry (24 x 42 cm;
7-10 Tbsp from the cooling shelf)
2-3 TABLESPOONS Breadcrumbs
1 collar flat leaf parsley
50 g Walnut kernels
1 Organic Lemon

Directions

1
Clean the leek, wash thoroughly and cut into thin rings. Dice the pieces of ham. Heat oil in a pan. Fry the diced ham until crispy. Remove. Steam leek in frying fat for 3-4 minutes.
2
Let it cool down.
3
Grate cheese. Mix milk and flour, bring to the boil and simmer while stirring for about 5 minutes. Remove the pan from the heat, stir in the cheese and melt. Mix eggs and sour cream, stir in. Season with salt and pepper.
4
Line a quiche or springform pan (26 cm Ø) with baking paper. Unroll the dough and cut in half crosswise. Place the dough plates overlapping in the form, press up at the edges. Sprinkle dough base with breadcrumbs.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Spread ham and leek on the dough. Pour cheese mixture over it. Bake in the hot oven on the lowest shelf for 50-60 minutes.
6
Cover with aluminium foil if necessary.
7
Meanwhile, for the Gremolata, wash the parsley, shake dry and chop. Chop the nuts. Wash the lemon, dab dry and finely grate the peel. Mix with parsley and nuts. Remove the tart from the oven and cut into pieces.
8
Serve with Gremolata and 1 slice of ham.