Leek quiche with cold tomato and mint salsa

Name: Leek quiche with cold tomato and mint salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 discs (à 45 g) deep-frozen puff pastry; 1 (approx. 600 g) Head pointed cabbage; 500 g Leeks (leek); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 walnut-sized piece of ginger; 4 Eggs (size M); 300 g Whipped cream; 500 g Tomatoes; 70 g frozen peas; 7-10 Tbsp Juice of 1 lemon; 2 Federation Mint; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 discs (à 45 g) deep-frozen puff pastry
1 (approx. 600 g) Head pointed cabbage
500 g Leeks (leek)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 walnut-sized piece of ginger
4 Eggs (size M)
300 g Whipped cream
500 g Tomatoes
70 g frozen peas
7-10 Tbsp Juice of 1 lemon
2 Federation Mint
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. Clean the pointed cabbage and leek, wash and pat dry. Cut pointed cabbage into strips, leek into rings. Heat oil in a pan.
2
Sauté the leek and pointed cabbage in it. Season with salt, pepper and nutmeg. Peel ginger and grate finely. Whisk ginger, eggs and cream. Season to taste with salt. Grease 4 ramekins. Roll out the puff pastry slices a little and put each in a baking dish.
3
Spread the vegetables on top and pour the egg cream over them. Bake the quiche in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Defrost the peas. Wash, quarter, seed and finely dice the tomatoes.
4
Add peas to the tomatoes. Season with lemon juice, salt and pepper. Rinse mint, dab dry and chop finely, except for a few leaves for garnishing. Add mint to the salsa just before serving.
5
Garnish quiche with mint. Serve with the salsa.