Leeks and apples quiche
15
50
6
No
Ingredients
- Dough pastry up to choice
- Honey Dijon's mustard
- 8 roughly chopped bacon slices
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of Cortland's cooking apples flesh into cubes
- 4 whisked eggs
- 310 ml (1 1/4 cup) of milk
- 125 ml (1/2 cup) of grated Emmenthal cheese
- 125 ml (1/2 cup) grated Mozzarella cheese
- Pinch of nutmeg
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven at 400 °F (205 °C).
- Set dough pastry in a quiche mold of 10 inches (25 cm). Brush bottom of crust with honey Dijon's mustard up to taste. Set aside.
- In a pan, brown bacon at medium heat for 3 minutes while stirring. Add Les Cultures de chez nous sliced leeks and cook 5 minutes while stirring often.
- Set drained leeks and bacon onto crust. Add apples cubes and mix carefully with a wooden spoon. Set aside.
- In another bowl, mix ingredients left then add a pinch of nutmeg. Salt and pepper up to taste.
- Pour mixture into quiche mold.
- Oven bake 30 to 40 minutes or until quiche center lightly puff and its top well browned.
- Remove from oven and cool down for 10 minutes before serving.
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