Cuisine: French
Author: Kirsten | My Kitchen in the Rockies
Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hour 20 mins
- pie crust: (or use store bought)
- 2 cups 1½ Tablespoons (250 g ) organic flour
- 1 organic eggs
- ½ cup 1 Tablespoon (125g) unsalted organic butter cut in small pieces
- 1-2 Tablespoons (15 – 30 ml) ice water
- filling:
- 1 pound (450 g) ground beef
- 2 leeks, washed and cut (dark greens parts removed) into thinner strips
- oil
- salt ,pepper, and nutmeg
- 3.5 ounces (100 g) cottage cheese
- 1.75 ounces (50 g) Gruyere cheese, grated
- ⅔ cup (150 g) milk
- ⅓ cup (75 g) heavy cream
- 3 eggs
- Gruyere cheese, grated for topping
- Preheat your oven to 400 F (200 C) Convection. Grease a 10 inch (26 cm) spring pan.
- crust:
- Prepare pie crust with flour, pinch of salt, 1 egg, cold butter and ice water in a food processor. Let rest in fridge for ½ hour.
- Roll out your dough and place it into the pan. You need a rim about 1.5 inches (3 to 4 cm) up the sides of the pan.
- filling:
- Heat oil on medium high in a bigger pan and cook the ground beef.
- Stir in leek and cook for another 4 minutes.
- Season with salt and pepper. Set aside.
- Mix cottage cheese, Gruyere cheese, milk, cream, eggs, and a pinch of nut meg. Season with salt and pepper.
- Spread leek beef mixture evenly on top of the crust in the baking pan. Pour egg mixture over the leek mixture. Grate some extra Gruyere cheese and top the quiche.
- Bake for 45 minutes.
- Remove from pan and cut in 12 equal slices.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/12/savory-leek-quiche/
3.2.1230