Leek and Boursin Quiche
Ingredients
Crust
shortcrust pastry (room_temperature)
1 piece
Filling
Boursin cheese (softened)
150 g
leeks (cleaned, sliced)
6 piece
red onion (sliced)
0.5 piece
eggs (beaten)
4 piece
milk (cold)
125 ml
olive oil (room_temperature)
15 ml
salt
3 g
black pepper
2 g
Instructions
Prepare leeks
Clean and slice the leeks into thin rings. Slice half a red onion.
Sauté vegetables
Heat olive oil in a pan and cook the sliced leeks and onion for about 10 minutes until softened.
Prepare filling
In a bowl, mix the Boursin cheese with beaten eggs and milk. Season with salt and pepper. Add the cooked leeks and onion.
Assemble quiche
Roll out the shortcrust pastry and place it in a baking dish. Pour the filling over the pastry.
Bake the quiche
Bake in a preheated oven at 180°C for 35-40 minutes until golden and set.
Rest and serve
Allow the quiche to rest for 5 minutes before slicing and serving.
Original recipe
Storage
Store covered in the refrigerator. Can be frozen for up to 1 month. Reheat in oven to restore crispness.
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