Parmesan Leek Quiche

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A spicy twist on the classic French Parmesan Leek quiche, this savoury tart is packed with rich flavours of leek and parmesan and the perfect treat for your family and guests! If desired, cook the sliced leeks briefly with a tablespoon of butter first before adding to the filling. I have topped the filling with a couple of chilli peppers and black seeds, but you can exercise your imagination adding other toppings (olives, mushrooms are great). Replace the Parmesan with Grana Padano if you like. Use your favorite store-bought crust or make your own like this keto crust or buttery Gruyere crust.

 

1x350 g Keto pastry crust or regular pastry crust 1 stalk / 250 g Leek, cut into 1cm rounds 2 Chilli peppers, halved and deseeded 200 g Parmigiano-Reggiano, finely grated 4 Medium eggs, at room-temperature 200 g Crème fraîche, at room-temperature 2 Thyme sprigs Nutmeg 1/3 tsp Sea salt 1/2 tsp Black seeds

1. Preheat the oven to 180C/350F. Lightly butter a 22-24cm / 8-9inch tart pan with a removable bottom. Prepare the pork rind crust and press into the sides and the bottom of the prepared tart pan. Chill for 30 minutes.
2. Line the pastry case with crumpled baking paper and fill with pastry weights or some dried beans. Blind bake for 15 minutes, then take out the beans and paper and cook for another 5 minutes or until the pastry looks dry and golden.
3. Clean and wash the leek. Cut the white and light green parts into 1cm thick rounds. Halve the chilli peppers lengthways and deseed. Reserve 3 pepper chilli halves for the topping and finely chop one chilli pepper half. Finely grate the parmesan. Pluck the thyme leaves from the stalks.
4. Mix the eggs with the crème fraîche in a bowl. Fold in the parmesan, thyme leaves, finely chopped chilli pepper, a little nutmeg and salt.
5. Spread the filling over the crust, press the leek rings into the filling. Place the peppers on top and press down lightly. Sprinkle the black seeds over and bake in a preheated oven in the middle shelf for 35-40 minutes.
6. Remove the tart from the oven, and leave to rest for 10 minutes on a wire rack, this allows the filling to set and the tart can be easily lifted out of the tart pan. Serve the tart warm or cold with a leaf salad if desired.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com