🥧 Vegetarian Quiche Lorraine

Ingredients

• •250 g shortcrust pastry dough
• •200 g dried beans (for blind baking)
• •300 g leeks
• •30 g butter
• •4 eggs
• •200 ml cooking cream
• •120 g Gruyere cheese
• •5 pinches salt
• •2 pinches black pepper
• •2 pinches nutmeg

• Recipes with leek
• Recipes with butter
• Recipes with eggs
• Recipes with cooking cream

Method, step by step

1. Roll out the shortcrust dough into a 24 cm tin and refrigerate for 20 minutes.
2. Blind bake at 180°C with baking paper and dried beans for 15 minutes.
3. Sauté the leek with butter for 10 minutes until caramelised.
4. Beat the 4 eggs with 200 ml of cream, salt, pepper and nutmeg.
5. Place the leek on the crust, add the grated Gruyere and pour in the filling.
6. Bake for 25-30 minutes until golden. Let it cool for 10 min before cutting.