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Leeks fondue, gratin quail eggs with Kigsey three cheese

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 10
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 12 round bread slices of 8 cm of diameter
  • Butter in enough quantity
  • 3 packages of 250 gr (9 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of countryside style cream
  • 30 ml (2 tablespoons) of pesto Le Grand
  • 12 quail eggs
  • 300 gr (1 package) of Kingsey swiss cheese fondue preparation
  • Paprika in enough quantity
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Preparation

  • Brown round bread slices into butter.
  • Steam Les Cultures de chez nous sliced leeks with butter; salt, pepper and cook covered for 15 minutes at medium heat while stirring from time to time. Add cream and cook for 15 minutes uncovered. Add pesto and mix well.
  • Set bread over a baking sheet and at the center of each slices make a nest with leeks compote. Break an egg at the center of leeks nest. Oven bake at 375°F (190°C) for 7 to 8 minutes.
  • Generously spread cheese on each nest without being scared to overflow on bread; spread with paprika and continue cooking for 2 to 3 minutes, just enough to gratin cheese.

Chef's notes