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Leeks
No crust quiche with goat cheese
Author:
5/15
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Preparation
20
Baking
45
Portions
4
Freezing
No
Calories
305
Sodium
385 mg
Protein
17 g
Fiber
2 g
Cholesterol
Fat
15 g
Sugar
Carbohydrate
26 g
Iron
Calcium
Ingredients
Preparation
Ingredients
15 ml (1 tablespoon) of olive oil
375 ml (1 1/2 cup) of Les Cultures de chez nous sliced leeks
12 asparagus sliced into sections of 4 cm (1 1/2 inch)
750 ml (3 cups) of crusted bread sliced into cubes of 2,5 cm (1 inch)
375 ml (1 1/2 cup) of milk
4 whisked eggs
Salt and pepper up to taste
125 ml (132 cup) of grapes tomatoes sliced in three
125 ml (1/2 cup) of goat cheese
30 ml (2 tablespoons) of basil leaves
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No crust quiche with goat cheese
From
Sep 19
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Jan 01
Preparation
Preheat oven at 190 C (375 F).
In a pan, heat oil at medium heat and cook leeks 3 minutes covered. Add asparagus and continue cooking covered 2 minutes.
Meanwhile, in a large bowl, mix brad, milk and eggs. Salt and pepper. Cool down 5 minutes.
In the bowl, add asparagus, tomatoes and goat cheese preparation and mix.
Pour mixture in a pyrex pie mold of 20 cm (8 inches) of diameter. Oven bake, over center grill, 40 minutes or until quiche center is cooked.
When serving, roughly chop basil with hands and spread over quiche.
Chef's notes
Quiche can be kept 2 days in refrigerator inside a sealed container.
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