Leek and two-cheese quiche
Prep Time
Cooking Mode
15 mL tbsp. olive oil
250 mL cup white wine
75 mL cup cubed prosciutto
250 mL cup milk
4 eggs
15 mL tbsp. finely chopped dill
150 g oz L’Inspiré cheese, cubed
1 small leek
375 mL cup all-purpose flour
1 pinch salt
125 mL cup cold butter, cubed
75 g oz La Tomme de Brebis de Charlevoix cheese, grated
1 egg yolk
75 mL cup cold water
La Tomme de Brebis de Charlevoix and Le Soeur Angèle cheese for L’Inspiré
15 mL tbsp. olive oil
250 mL cup white wine
75 mL cup cubed prosciutto
250 mL cup milk
4 eggs
15 mL tbsp. finely chopped dill
150 g oz L’Inspiré cheese, cubed
1 small leek
375 mL cup all-purpose flour
1 pinch salt
125 mL cup cold butter, cubed
75 g oz La Tomme de Brebis de Charlevoix cheese, grated
1 egg yolk
75 mL cup cold water
La Tomme de Brebis de Charlevoix and Le Soeur Angèle cheese for L’Inspiré
Directions
1Mix together the flour and salt in a bowl.
2Add the butter and rub it into the flour with your fingertips until the mixture is the size of peas.
3Add the cheese, egg yolk, and water. Mix until the dough starts to bind together into a ball. Shape it into a disc, cover with plastic wrap, and refrigerate 30 minutes.
4Preheat the oven to 190°C (375°F).
5On a floured work surface, roll out the dough and press it into a 25 cm (10 in.) quiche pan. Prick dough with a fork. Cover with foil and place pie weights or dried beans on top. Bake 10 minutes. Remove the pie weights and foil and bake 8 more minutes. Set aside. Do not turn off the oven.
6Heat the oil in a skillet over medium-high heat. Cook the leek until slightly tender, about 5 or 6 minutes. Add the wine and reduce until fully evaporated, about 5 minutes. Transfer to a dish and let cool. Using the same skillet, brown the prosciutto cubes for 2 minutes. Add them to the leek mixture.
7Mix together the milk, eggs, and dill in a large bowl. Stir in the leek mixture and cheese cubes. Pour the mixture into the baked quiche crust.
8Bake for 45 minutes or until the filling has set.
Disclaimer
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Personal Note
Personal Note