A quiche with strong flavours and tender vegetables
Preparation time
25 min
Cooking time
1
Servings
2
Ingredients
-
Le Rustique Camembert 250g 1
- Readymade shortcrust pastry 1
- Onion 1
- Butter 20 g
- Leek whites 3
- Cider 25 cl
- Eggs 3
- Milk 10 cl
- Crème fraîche 10 cl
- Salt and pepper
Preparation
- Preheat oven to 180°C.
- Roll the pastry out into a greased pie dish working it well into the shape of the dish. Fold the excess into the inside then prick the base with a fork.
- Cover the pastry with baking beans (or dried lentils on greaseproof paper) and blind bake for 15 mins. Take out of the oven and remove the baking beans.
- Peel and finely chop the onion. Heat the butter in a skillet and brown the onion for a few minutes. Cut the leeks into strips and place in the skillet. Season with salt and pepper. After cooking for 5 minutes, add the cider. Cook uncovered on a medium heat for 25 mins, until the cider has completely evaporated.
- Beat the eggs, omelette style, in a mixing bowl. Add the milk and cream. Season with salt and pepper.
- Spread the leeks over the tart base, then pour on the quiche mixture. Cut the Camembert into small pieces and arrange on the top.
- Bake for 25 - 30 mins. Serve hot with a green salad.
