Small leek and cheddar quiches
easy
90 mins
90 mins
Ingredients
- 150 g Wheat flour (Type 405)
- 1 coated Tsp Mustard powder
- 7-10 Tbsp Salt
- 100 g Butter
- 500 g Leeks (leek)
- 10 Sage leaves
- 2 Eggs (size M)
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 80–100 g aged cheddar cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
- 500 g Dried peas for blind baking
Directions
- 1
Put flour in a bowl and mix with mustard powder and 1 pinch of salt. Add butter, first mix to a crumbly mass with your fingertips, then knead to a smooth dough. If necessary add 1 tablespoon of cold water. Wrap the dough in foil and chill for about 30 minutes
- 2
Clean, wash and cut the leek into rings. Steam leek in little boiling salted water covered with a lid for 6-8 minutes. Pour leek onto a sieve, drain and let cool
- 3
Grease 4 tartlet cups with lift-off base (approx. 12 cm Ø). Cut the dough into quarters and roll each quarter out into a circle (14-15 cm Ø) on a lightly floured sheet of baking paper. Line the tartlet forms with the dough. Prick the dough base several times with a fork, line with baking paper and fill in peas. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Then remove baking parchment and peas and bake for another 5 minutes
- 4
Wash the sage, dab dry and cut finely, except for 4 leaves. Whisk eggs, cream, sage, some salt and pepper. Crumble the cheddar, mix half of it with the leek. Spread the mixture into the tartlets. Pour the egg milk over it and sprinkle with the remaining cheddar and sage leaves. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve warm or at room temperature. Serves well with salad
- 5
Waiting time approx. 10 minutes
Nutrition Facts
530 kcal
30 g
39 g
15 g
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