Quiche Sans Pâte Poireaux / Chèvre / Miel
Directions
- 1Take a leek and finely chop it, including both the white and green parts.
- 2Chop some smoked bacon slices and half a red onion, also finely.
- 3In a frying pan, sauté the bacon with a crushed garlic clove and add the chopped red onion.
- 4Add a knob of butter, and once melted, add the chopped leeks to the pan.
- 5Season with salt and pepper and let it cook for a few minutes.
- 6In a bowl, whisk together six eggs, 250ml of liquid cream, salt, and pepper.
- 7Butter a muffin tin.
- 8Spoon the leek mixture into the bottom of each muffin cup.
- 9Add pieces of goat cheese on top.
- 10Add some grilled pine nuts and chopped chives.
- 11Pour the egg and cream mixture over the filling.
- 12Bake at 180 degrees for 30 minutes.
- 13Let it cool before serving with a drizzle of honey.
Ingredients
- 1 gros poireau
- 0 lard fumé
- 0.5 oignon rouge
- 1 gousse ail
- 0 beurre
- 6 oeufs
- 250 ml crème liquide
- 150 g buche de chèvre
- 0 pignons grillés
- 0 cébette
- 0 miel
Equipment
knifecutting boardfrying panbowlwhiskmuffin tinoven
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