Leek and Comté Quiche with Homemade Shortcrust
56 min 1 serving 759 kcal · 26.9 g proteinLevel: Expert
The nutritionist's note
The butter must stay cold to create the layers, otherwise the pastry turns crumbly.
Ingredients
1 serving
- wheat flour65 g
- butter32.5 g
- leeks175 g
- eggs1 piece · 60 g
- semi-skimmed milk60 ml
- grated Comté30 g
Method
- 1
Make a shortcrust with cold butter and rest it for 30 minutes in the refrigerator.
- 2
Melt the sliced leeks for 20 minutes covered, without colouring.
- 3
Blind-bake the pastry case for 12 minutes with baking beans.
- 4
Add the leeks, pour in the egg-milk-Comté mixture and bake for 25 minutes at 180 °C.
Nutrition facts
per serving
| Energy | 759 kcal |
|---|---|
| Protein | 26.9 g |
| Carbohydrates | 60.1 g |
| Fat | 44.7 g |
| Fibre | 4.5 g |
| Iron | 2 mg |
| Vitamin B12 | 0.9 µg |
Potential allergens
- gluten
- lactose
- eggs
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