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No crust quiche with goat cheese
recipe
4173
39d1c50a-1107-4397-9b64-5ce4410ee0fb
5 ingredients 15 minutes
5 ingredients 15 minutes
1/10/2022 10:43:08 a.m.
0
0
65
4
Plats principaux
Healthy
Omelettes and quiches
Leeks
Leeks
No crust quiche with goat cheese
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Author:
5 ingredients 15 minutes
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Preparation
20
Baking
45
Portions
4
Freezing
No
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Ingredients
Preparation
Ingredients
15 ml (1 tablespoon) of olive oil
1/2 package of 250 g (2 cups) 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 (1/2 cup) of grapes tomatoes sliced in three
125 ml (1/2 cup) of goat cheese
30 ml (2 tablespoons) of basil leaves
Preparation
Side-by-side mode
Preheat oven at 375°F (190°C).
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 note
Quiche can be kept 2 days in refrigerator inside a sealed container.
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No crust quiche with goat cheese
Ingredients
15 ml (1 tablespoon) of olive oil
1/2 package of 250 g (2 cups) 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 (1/2 cup) of grapes tomatoes sliced in three
125 ml (1/2 cup) of goat cheese
30 ml (2 tablespoons) of basil leaves
Preparation
Side-by-side mode
Preheat oven at 375°F (190°C).
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 note
Quiche can be kept 2 days in refrigerator inside a sealed container.
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