Leek Quiche by Chef Pierre Raberin
Ingredients
- Neutral oil
- Sliced leeks
- Whole eggs
- Heavy cream
- Kosher salt
- Ground black pepper
- Quiche tart shell
- Fromager d’Affinois Le Fromager double cream cow’s milk
Directions
Heat oven to 350°F. In a sauté pan over medium-high flame, heat oil. Add desired amount leeks and sweat until soft and translucent. Set aside. In a mixing bowl, whisk to combine eggs and cream. Season with salt and pepper. Set aside. Spoon sautéed leeks onto a prepared tart shell in an even layer. Top with desired amount Fromager d’Affinois Le Fromager followed by egg mixture. Bake until set and golden. Let cool. Slice and serve.
Recipe by @lamipierreus – Go on the grocery page !
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Fromager d’Affinois Le Fromager Double Cream
