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Leeks
Meats quiche
Author:
Les Cultures de chez nous
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Preparation
45
Baking
50
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
15 ml (1 tablespoon) of vegetable oil
454 gr (1 pound) of chopped lean beef of chopped veal
1 chopped onion
1 chopped garlic clove
Salt and pepper up to taste
1 lightly whisked egg
60 ml (1/4 cup) of grated fresh Parmesan
15 ml (1 tablespoon) of flour
Garnishing :
30 ml (2 tablespoons) of butter
1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
2 grated carrots
1 finely chopped red pepper
2 grated zucchinis
4 lightly whisked eggs
75 ml (1/3 cup) of freshly grated Parmesan cheese
60 ml (1/4 cup) of finely chopped fresh basil or 15 ml (1 tablespoon) of dried basil
10 ml (2 teaspoons) of old-style mustard
Salt and pepper
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Meats quiche
From
Sep 19
to
Jan 01
Preparation
Preheat oven at 350 °F (180 °C). In a pan, heat oil. Cook meats, onion and garlic while stirring until meats brown. Salt and pepper. Drain and cool down. Add egg, cheese and flour. Mix well. Press mixture at the bottom and over sides of a pie plate of 9 inches (23 cm).
Garnishing :
In a casserole, melt leek into butter. Add vegetables left and cook while stirring until tenderness. Set into a bowl and cool down.
Add eggs, cheese, basil and mustard. Salt and pepper. Mix well then pour garnishing into pie plate. Oven bake 50 minutes or until garnishing is cooked.
Chef's notes
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