Preparation | Cooking | Start to finish |
---|---|---|
33 min. | 41 min. | 1 hour 14 min. |
1 | Wash and slice 2 leeks thinly. Peel and chop 1 shallot. Pour 4 tablespoons olive oil into a pan on medium heat. When it's hot, add the chopped shallot, salt and pepper, and cook for one or two minutes. | ![]() |
2 | Add the sliced leeks, mix well, cover and cook for about 10 minutes... | ![]() |
3 | ...until leeks are soft, but keep a pretty green colour. Salt and pepper only now. | ![]() |
4 | Melt 30 g butter. | ![]() |
5 | Place a sheet of filo pastry in front of you. | ![]() |
6 | Coat the whole surface with butter, using a brush. | ![]() |
7 | Put the sheet into your mould or dish, buttered side down. Trim off the surplus, and use the trimmings to completely cover the inside of the mould. | ![]() |
8 | Do this with 2 or 3 layers of filo pastry, each time buttered side dowm. Finally butter the upper surface of the last sheet (which will be buttered both sides). | ![]() |
9 | Preheat the oven to 390°F (200°C). Prepare 500 g Quiche filling mixture. | ![]() |
10 | Put the leeks into the pastry case in an even layer. | ![]() |
11 | Pour in the mixture. | ![]() |
12 | Put slices of cheese on top. | ![]() |
13 | Put in the oven for about 30 minutes. | ![]() |
14 | Remove when golden brown. It's ready. | ![]() |