Quiche Sans Pâte Poireaux / Chèvre / Miel

30 mins
Serves 8
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Directions

  1. 1Take a leek and finely chop it, including both the white and green parts.
  2. 2Take a leek and finely chop it, including both the white and green parts.
  3. 3Take a leek and finely chop it, including both the white and green parts.
  4. 4Chop some smoked bacon slices and half a red onion, also finely.
  5. 5Chop some smoked bacon slices and half a red onion, also finely.
  6. 6Chop some smoked bacon slices and half a red onion, also finely.
  7. 7In a frying pan, sauté the bacon with a crushed garlic clove and add the chopped red onion.
  8. 8In a frying pan, sauté the bacon with a crushed garlic clove and add the chopped red onion.
  9. 9In a frying pan, sauté the bacon with a crushed garlic clove and add the chopped red onion.
  10. 10Add a knob of butter, and once melted, add the chopped leeks to the pan.
  11. 11Add a knob of butter, and once melted, add the chopped leeks to the pan.
  12. 12Add a knob of butter, and once melted, add the chopped leeks to the pan.
  13. 13Season with salt and pepper and let it cook for a few minutes.
  14. 14Season with salt and pepper and let it cook for a few minutes.
  15. 15Season with salt and pepper and let it cook for a few minutes.
  16. 16In a bowl, whisk together six eggs, 250ml of liquid cream, salt, and pepper.
  17. 17In a bowl, whisk together six eggs, 250ml of liquid cream, salt, and pepper.
  18. 18In a bowl, whisk together six eggs, 250ml of liquid cream, salt, and pepper.
  19. 19Butter a muffin tin.
  20. 20Butter a muffin tin.
  21. 21Butter a muffin tin.
  22. 22Spoon the leek mixture into the bottom of each muffin cup.
  23. 23Spoon the leek mixture into the bottom of each muffin cup.
  24. 24Spoon the leek mixture into the bottom of each muffin cup.
  25. 25Add pieces of goat cheese on top.
  26. 26Add pieces of goat cheese on top.
  27. 27Add pieces of goat cheese on top.
  28. 28Add some grilled pine nuts and chopped chives.
  29. 29Add some grilled pine nuts and chopped chives.
  30. 30Add some grilled pine nuts and chopped chives.
  31. 31Pour the egg and cream mixture over the filling.
  32. 32Pour the egg and cream mixture over the filling.
  33. 33Pour the egg and cream mixture over the filling.
  34. 34Bake at 180 degrees for 30 minutes.
  35. 35Bake at 180 degrees for 30 minutes.
  36. 36Bake at 180 degrees for 30 minutes.
  37. 37Let it cool before serving with a drizzle of honey.
  38. 38Let it cool before serving with a drizzle of honey.
  39. 39Let it cool before serving with a drizzle of honey.

Ingredients

  • 1 gros poireau
  • 1 gros poireau
  • 1 gros poireau
  • 0 lard fumé
  • 0 lard fumé
  • 0 lard fumé
  • 0.5 oignon rouge
  • 0.5 oignon rouge
  • 0.5 oignon rouge
  • 1 gousse ail
  • 1 gousse ail
  • 1 gousse ail
  • 0 beurre
  • 0 beurre
  • 0 beurre
  • 6 oeufs
  • 6 oeufs
  • 6 oeufs
  • 250 ml crème liquide
  • 250 ml crème liquide
  • 250 ml crème liquide
  • 150 g buche de chèvre
  • 150 g buche de chèvre
  • 150 g buche de chèvre
  • 0 pignons grillés
  • 0 pignons grillés
  • 0 pignons grillés
  • 0 cébette
  • 0 cébette
  • 0 cébette
  • 0 miel
  • 0 miel
  • 0 miel

Equipment

knifecutting boardfrying panbowlwhiskmuffin tinoven