Leek and Potato Quiche | Sanjeev Kapoor Khazana
Freshly baked tarts stuffed topped with potato leek mixture and egg to make this Delicious quiche
LEEK AND POTATO QUICHE
Ingredients
½ medium leek
1 medium potato, boiled and peeled
1 cup refined flour + for dusting
60 grams chilled butter
½ teaspoon + salt to taste
1 small onion
2-3 garlic cloves
1 tablespoon oil
Crushed black peppercorns to taste
A pinch dried mixed herbs
Salt to taste
2 eggs
2 tablespoons fresh cream
Method
1. Preheat oven at 180ºC.
2. To prepare short crust dough, sieve flour in a bowl.
3. Cut butter into small pieces.
4. Add ½ teaspoon salt and chopped butter to the bowl and rub well till the mixture resembles breadcrumbs.
5. Add some chilled water and knead lightly. Take a cling film, place the dough, press well and cover. Refrigerate for 30 minutes.
6. Dust worktop with some flour, place short crust dough and roll out to make a thin disc. Place a tart mould upside down and cut the dough into a round shape.
7. Line the tart mould with the dough, place a parchment paper on top and fill in with some beans. Refrigerate for 5 minutes.
8. Put the mould on a baking tray, place the baking tray in preheated oven and blind bake for 10-12 minutes.
9. To prepare filling, slice onion and garlic.
10. Heat oil in a non-stick pan.
11. Halve the leek and slice.
12. Add sliced garlic to hot oil and sauté for 30 seconds. Add sliced onion and sauté till translucent. Add sliced leek and sauté for a minute.
13. Slice potato.
14. Add crushed peppercorns, mixed herbs and salt and mix well. Add sliced potato and mix well.Remove from heat and cool.
15. Put some potato filling in the lined tart mould.
16. To prepare custard, take eggs in a bowl. Add cream, salt and crushed peppercorns and whisk well. Pour the egg mixture on top of filling.
17. Put the tart mould in baking tray, place the baking tray in preheated oven and bake for 8-10 minutes.
18. Demould and serve.
Preparation Time: 40-50 minutes
Cooking Time: 25-30 minutes
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LEEK AND POTATO QUICHE
Ingredients
½ medium leek
1 medium potato, boiled and peeled
1 cup refined flour + for dusting
60 grams chilled butter
½ teaspoon + salt to taste
1 small onion
2-3 garlic cloves
1 tablespoon oil
Crushed black peppercorns to taste
A pinch dried mixed herbs
Salt to taste
2 eggs
2 tablespoons fresh cream
Method
1. Preheat oven at 180ºC.
2. To prepare short crust dough, sieve flour in a bowl.
3. Cut butter into small pieces.
4. Add ½ teaspoon salt and chopped butter to the bowl and rub well till the mixture resembles breadcrumbs.
5. Add some chilled water and knead lightly. Take a cling film, place the dough, press well and cover. Refrigerate for 30 minutes.
6. Dust worktop with some flour, place short crust dough and roll out to make a thin disc. Place a tart mould upside down and cut the dough into a round shape.
7. Line the tart mould with the dough, place a parchment paper on top and fill in with some beans. Refrigerate for 5 minutes.
8. Put the mould on a baking tray, place the baking tray in preheated oven and blind bake for 10-12 minutes.
9. To prepare filling, slice onion and garlic.
10. Heat oil in a non-stick pan.
11. Halve the leek and slice.
12. Add sliced garlic to hot oil and sauté for 30 seconds. Add sliced onion and sauté till translucent. Add sliced leek and sauté for a minute.
13. Slice potato.
14. Add crushed peppercorns, mixed herbs and salt and mix well. Add sliced potato and mix well.Remove from heat and cool.
15. Put some potato filling in the lined tart mould.
16. To prepare custard, take eggs in a bowl. Add cream, salt and crushed peppercorns and whisk well. Pour the egg mixture on top of filling.
17. Put the tart mould in baking tray, place the baking tray in preheated oven and bake for 8-10 minutes.
18. Demould and serve.
Preparation Time: 40-50 minutes
Cooking Time: 25-30 minutes
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor
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