Puff pastry cheese quiche (Swiss cheese cows)

Name: Puff pastry cheese quiche (Swiss cheese cows)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Leek (leek; approx. 325 g); 150 g (5 g each) + 8 slices Merano bacon; 150 g Gruyère cheese; 100 g Emmental cheese; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Milk; 15 g Flour; 3 Eggs (size M); 125 g clotted cream; 7-10 Tbsp grated nutmeg; 1 package (230 g, 32 cm Ø) fresh puff pastry rolled out round on baking paper (cooling shelf); 2-3 TABLESPOONS Breadcrumbs; 1 collar Parsley; 50 g Walnut kernels; 7-10 Tbsp grated rind of 1 untreated lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Leek (leek; approx. 325 g)
150 g (5 g each) + 8 slices Merano bacon
150 g Gruyère cheese
100 g Emmental cheese
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Milk
15 g Flour
3 Eggs (size M)
125 g clotted cream
7-10 Tbsp grated nutmeg
1 package (230 g, 32 cm Ø) fresh puff pastry rolled out round on baking paper (cooling shelf)
2-3 TABLESPOONS Breadcrumbs
1 collar Parsley
50 g Walnut kernels
7-10 Tbsp grated rind of 1 untreated lemon

Directions

1
Clean, wash and cut the leek into rings. Dice 150 g bacon. Grate cheese. Heat oil in a frying pan, leave bacon cubes out while turning, remove. Sauté leek in frying fat, add diced bacon and season with salt and pepper.
2
Mix milk and flour, bring to the boil and simmer for 2-3 minutes while stirring. Remove from the heat and stir in the cheese. Mix eggs and sour cream. Stir into the milk and cheese mixture. Stir in leek and ham mixture.
3
Season vigorously with salt, pepper and nutmeg. Roll out the dough, place it in a tart tin with the baking paper and press it lightly against the base and sides. Prick the base several times with a fork, sprinkle with breadcrumbs and add cheese
4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes on the bottom rack. Cover if necessary approx. 15 minutes before the end of the baking time. In the meantime, wash parsley, shake dry and chop finely.
5
Finely chop the nuts. Mix parsley, lemon peel and nuts. Take the tart out of the oven, cut it into 8 pieces and arrange with parsley mixture and a slice of bacon each.