Potatoes and leeks quiche
30
45
6
No
Ingredients
For the crust:
- Cook potatoes with salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and the other one into fie slices but on it lenght. Set aside.
- In a large pan, brown both sides of round potato slices into 30 ml (2 tablespoons) of oil. Graually set aside over paper towels. Brown the same way large potato slices into oils left.
- Cover bottom of a springform mold of 23 cm (9 inch) with round potato slices by stacking it to cover well every parts at the bottom of the mold. Lay larger slices over sides, and stack it to form a great crust. Set aside.
Preparation
Side-by-side mode- Preheat oven at 350°F (180°C).
For the crust:
- Cook potatoes with salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and the other one into fie slices but on it lenght. Set aside.
- In a large pan, brown both sides of round potato slices into 30 ml (2 tablespoons) of oil. Graually set aside over paper towels. Brown the same way large potato slices into oils left.
- Cover bottom of a springform mold of 23 cm (9 inch) with round potato slices by stacking it to cover well every parts at the bottom of the mold. Lay larger slices over sides, and stack it to form a great crust. Set aside.
For the garnishing:
- In the same pan, brown bacons strips until crispy. Set over paper towels. Set aside 30 ml (2 tablespoons) of cooking juice and throw away what's left.
- Melt leeks into bacon juice. Salt and pepper. Set aside.
- Divide bacon at the bottom of the potatoes crust and lay leeks over it all. Spread with cheese.
- In a bowl, mix eggs, egg yolks and cream. Pour over leeks.
- Set mold over a plate and cook at the bottom of the oven for 45 minutes. If garnishing tends to over brown, cover with aluminium paper. Verify cooking by setting a knife inside the quiche. If the knife gets out clean, it's ready.
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