Puff pastry quiche with apple-porree-black forest ham

Name: Puff pastry quiche with apple-porree-black forest ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Leek (leek; approx. 300 g); 200 g Black Forest Ham in slices; 1 TABLESPOON Oil; 3 Apples (about 150 g each); 2 TABLESPOONS Butter; 2 TABLESPOONS Lemon juice; 1 package (270 g) Fresh puff pastry for strudel and small pastries (rolled out rectangularly on baking paper 42 x 24 cm); 2-3 TABLESPOONS Breadcrumbs; 400 g Fresh cream; 2 TEASPOONS Cornstarch; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; baking paper; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Leek (leek; approx. 300 g)
200 g Black Forest Ham in slices
1 TABLESPOON Oil
3 Apples (about 150 g each)
2 TABLESPOONS Butter
2 TABLESPOONS Lemon juice
1 package (270 g) Fresh puff pastry for strudel and small pastries (rolled out rectangularly on baking paper 42 x 24 cm)
2-3 TABLESPOONS Breadcrumbs
400 g Fresh cream
2 TEASPOONS Cornstarch
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
baking paper
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Clean the leek, cut into rings and wash. Cut the ham into strips. Heat oil in a pan. Fry the ham in it until crispy. Wash apples, dab dry, remove seeds and cut into slices.
2
Melt butter in a pan over medium heat. Add leek, apples and lemon juice and continue to steam for 3-4 minutes over medium heat. Unroll the puff pastry on the baking paper, fold the narrow sides over each other and roll out into a square (approx. 32 x 32 cm) on a floured work surface. Cut a piece of baking paper to the size of the springform pan base (26 cm Ø) and lay it on the base. Grease the edge of the mould. Line the mould with the dough and press down the rim, cut off protruding corners. Sprinkle dough with breadcrumbs. Drain apples, leek and ham and distribute in the mould. Whisk crème fraîche, starch and eggs, season with salt, pepper and a little sugar.
3
Line the mould with the dough and press down the rim, cut off protruding corners. Sprinkle dough with breadcrumbs. Drain apples, leek and ham and distribute in the mould. Whisk crème fraîche, starch and eggs, season with salt, pepper and a little sugar. Put the mixture into the mould. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-75 minutes until golden brown
4
With 6 people: