Quiche Fromage

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, fat, 1/2 teaspoon salt, 1 egg and 1-2 tablespoons water into a mixing bowl. Knead with the dough hook of the hand mixer. Then work into a smooth dough with cool hands. Cover and leave to rest in the refrigerator for approx. 30 minutes. In the meantime clean, wash and cut the leek into rings.

2. 2

   Heat the oil in a pan and fry the leek for about 5 minutes at low heat. Season with salt and pepper. Roll out the dough 4-5 mm thick on a lightly floured work surface and cut out circles (approx. 14 cm Ø). Grease 6 moulds (approx. 12 cm Ø) with lift-off bases and line with the dough. Spread leek on top. Mix crème fraiche and remaining eggs and season with salt, pepper and nutmeg. Grate cheese finely. Stir about 50 g into the egg crème fraiche and pour over the leek. Sprinkle with remaining cheese and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the second rack from the bottom for 25-30 minutes.

3. 3

   Spread leek on top. Mix crème fraiche and remaining eggs and season with salt, pepper and nutmeg. Grate cheese finely. Stir about 50 g into the egg crème fraiche and pour over the leek. Sprinkle with remaining cheese and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the second rack from the bottom for 25-30 minutes. Take out of the moulds and serve

Nutrition Facts

KCAL
550 kcal

CARBS
34 g

FATS
39 g

PROTEINS
15 g