🥧 Vegetarian Quiche Lorraine

Ingredients

• •8.8 oz (250 g) shortcrust pastry dough
• •7 oz (200 g), about 1 cup dried beans (for blind baking)
• •10.5 oz (300 g) leeks
• •2 tbsp (30 g) butter
• •4 eggs
• •3/4 cup (200 ml) cooking cream
• •4.2 oz (120 g) Gruyere cheese
• •5 pinches salt
• •2 pinches black pepper
• •2 pinches nutmeg

• Recipes with butter
• Recipes with eggs
• Recipes with heavy cream

How to make it, step by step

1. Roll out the shortcrust dough into a 9.5-inch (24 cm) pan and refrigerate for 20 minutes.
2. Blind bake at 350°F (180°C) with parchment paper and dried beans for 15 minutes.
3. Saute the leek with butter for 10 minutes until caramelized.
4. Beat the 4 eggs with 3/4 cup (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.