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Leeks
Potatoes and leeks quiches
Author:
Les Cultures de chez nous
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Preparation
75
Baking
75
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Crust
3 large Idaho potatoes
75 ml (1/3 cup) of olive oil
Garnishing
10 bacon slices of 5 mm (1/4 inch) thick, sliced into small strips (about 400 gr)
1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
Salt and pepper
250 ml (1 cup) of grated medium Cheddar cheese
2 eggs
2 egg yolks
500 ml (2 cups) of cooking cream
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Potatoes and leeks quiches
From
Oct 28
to
Jan 01
Preparation
Preheat oven at 350°F (180°C).
Crust
Cook potatoes into salted boiling water for 10 minutes. Drain and peel potatoes. Slice 2 potatoes into fine slices over thickness and slice the other one into fine slices but over its lenght. Set aside.
In a large pan, brown over both sides round potato slices into 30 ml (2 tablespoons) of oil. Gradually set aside on paper towels. Brown the same way larger potato slices into the remaining oils.
Cover bottom of a springmold of 23 cm (9 inches) with round potato slices by stacking it to cover well every part of the mold's bottom. Set larger potato slices over sides of the mold by stacking it to make great borders. Set aside.
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 surplus.
Melt leeks into cooking juice. Salt and pepper. Set aside.
Divide at the bottom of the crust and set leeks over it. Sprinkle cheese.
In a bowl, mix eggs, egg yolks and cream. Pour over leeks.
Set mold over a plate and oven bake at the bottom of the oven for 45 minutes. If garnishing browns too much, cover with aluminium paper. Verify baking by setting a knife inside the quiches. If the knife gets out clean, it's ready.
Chef's notes
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