Leek quiche – Magimix COMPACT 3200 XL User Manual
Page 30
To make the puff pastry
0
1.
Put the flour and softened butter (cut into pieces) and water in the main bowl fitted
with the dough blade.
0
2.
Process for 30 seconds
or until bread crumbs are formed. With the food processor
still running slowly pour in the water until the pastry forms a ball.
0
3.
Take the pastry out of the bowl,
wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
0
4.
Remove the cling film
and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross
A
.
0
5.
Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick
square. Remove the clingfilm and place the butter at the centre of the cross
B
and
fold the arms of the cross in towards the centre
C
.
0
6.
Roll the pastry out
to form a long rectangle
D
. Fold it in thirds like a wallet
E
.
0
7.
Turn the pastry 90° and roll the pastry out to form a long rectangle
F
. Fold it in
thirds like a wallet
E
.
0
8.
Wrap the pastry in cling film and chill for 30 minutes in the fridge.
0
9.
Repeat
Steps 6, 7 and 8 twice.
10.
Roll the pastry
out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
To make the filling
0
1.
Preheat your oven to 210 °C (gas mark 6).
0
2.
Fit the 2-mm grater disc in the midi bowl,
grate the cheese and set aside.
0
3.
Wash the leeks.
Discard the green part and cut the white part into thin slices using
the 2-mm slicing disc in the midi bowl. Set aside.
0
4.
Melt the butter
in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml
water.
0
5.
Soften the leeks
over a low heat for 15 minutes, making sure they do not brown. If
necessary, add a little more water. Season with salt and pepper.
0
6.
Prick the quiche base
all over with a fork.
0
7.
Either in the main bowl
fitted with the metal blade or in the mini bowl, blend the
cream, eggs, salt and pepper for 30 seconds.
0
8.
Arrange the leeks
in the pastry case. Top with the creamy egg mixture.
0
9.
Scatter with grated cheese
and bake for approx. 30 minutes.
10.
Serve piping hot.
Chef’s tip:
you can replace the leeks with onions, diced bacon, tomatoes, etc.
Leek quiche
50
Preparation:
45 min Resting: 1h30 min Baking: 30 min
Equipment:
quiche tin Ø 28-30 cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
A
D
B
E
C
F
E2
R2