Shortcrust quiche with leeks and cheese

Description

Delicious quiche, in my opinion. This delicate cake I have borrowed from his girlfriend Natalia (ruletka78 )with a Chef, for which she thanks a lot. In this recipe, a detailed job description with the test for keisha, if anyone is interested. The cake tastes delicious hot or cold. The words of the author of the recipe, my photo. Help yourself to health!

Ingredients

Flour

200 g
Butter

150 g
Chicken egg

4 piece
Salt

1 tsp
Leeks

2 piece
Cream

200 ml
Cheese

150 g
Nutmeg

0.25 tsp
Pepper white

Cooking

For the dough mix the sieved flour, egg, sliced cold butter and salt. Knead homogeneous dough. Wrap the dough in plastic wrap for an hour store in the refrigerator.

Filling. Rinse the leeks under running cold water, trying to "fluff" it like a fan. Then the sand that remains between the leaves of the onions are not included in the pie filling. Slice the white part of the leek in thin rings.

Fry the onion for 10 minutes under the lid on the butter and then cool to room temperature.

Finely grate cheese

And mix with the leeks, season to taste with salt, pepper and mix.

Fill. Whisk the eggs together with the cream. Season with salt, white pepper and nutmeg.

Preheat the oven to t=175С. Using a rolling pin roll out chilled dough between two layers of parchment paper to d=28cm. (form d=23cm (bottom), d=26cm (top))

Carefully remove the top layer of paper. The dough with a second layer of paper loosely roll up on a liberally floured rolling pin.

Attach the dough down to a greased and covered with flour and flatten the form.

Then remove the second layer of paper and use your fingers to evenly press the dough to the edges and the bottom of the form. Several times with a fork, pierce the bottom to let the air bubbles in dough during baking could evaporate.

From keisha, which is first baked and then stuffed in the baking process can break off the boards. So on top of the dough put the baking sheet on top of it distribute and dry the bean and put into the preheated oven.

Bake quiche 15 minutes, and then remove the paper with beans. Place cheese-and-onion stuffing, evenly spread it all over the form.

Pour the filling egg-cream mass and bake the pie at the same temperature for 30-35 minutes. Cool slightly finished the quiche and remove from the mold. BON APPETIT!!!

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