I already reported yesterday from the summer and the rest kitchen. And that's when I simply start seamlessly. I still had a refrigerated shelf puff pastry in my fridge (again the very tasty light version), which was just before his zenith and the kilogram of leek was already a few days in the vegetable compartment. So what's better than magic a leek quiche out of it? For 2 portions I baked the quiche in a 20 cm springform pan, but an 18er would have been enough. Leek quiche 1 puff pastry from the cooling rack 3-4 large sticks leek 1 egg 100 g crème fraîche 150 g sour cream approx. 50 g Gouda, grated + a little more to sprinkle salt, pepper, paprika butter for the form and to the Andünsten A small Springform ( 18 or 20 cm in diameter) grease well. Preheat the oven to 180 ° C. Put in the puff pastry and pull up an edge. Pierce several times with a fork. Clean and wash the leek well. Halve only the white and light green part lengthwise and then cut into half-rings that are not too thick. Heat the butter in a non-stick pan and sauté the leeks for about 7 minutes over medium heat. In the meantime the egg with crème fraîche and sour ...

If it should be uncomplicated: Juck-zuck-leek quiche

Yesterday I reported about the summer and the rest kitchen. And that's when I simply start seamlessly. I still had a refrigerated shelf puff pastry in my fridge (again the very tasty light version), which was just before his zenith and the kilogram of leek was already a few days in the vegetable compartment. So what's better than conjuring a leek quiche?

For 2 servings, I baked the quiche in a 20 cm springform pan, but an 18er would even have also served.
Leek quiche
1 puff pastry from the refrigerated rack
3-4 large leeks
1 egg
100 g crème fraîche
150 g sour cream
approx. 50 g Gouda, grated + a bit more to sprinkle
Salt, pepper, paprika powder
Butter for the form and to the Andunsten
A small Springform (18 or 20 cm diameter) grease well. Preheat the oven to 180 ° C.
Put in the puff pastry and pull up one edge. Pierce several times with a fork.
Clean and wash the leek well. Halve only the white and light green part lengthwise and then cut into half-rings that are not too thick. Heat the butter in a nonstick pan and sauté the leeks for about 7 minutes over medium heat.
In the meantime, whisk the egg with crème fraîche and sour cream. Rub Gouda in at will (I just grated directly from the piece and therefore can only give vague information) and whisk the mixture well.
Season with salt, pepper and paprika to taste.
Add the sautéed leek and mix well, then pour the whole mixture into the springform pan. Sprinkle with a little bit more Gouda.
Bake on the middle rail about 35 minutes until you get the desired browning.
Quick Bean Salad Recipe

Learn how to prepare a delicious bean salad step by step with very few ingredients. Easy and healthy recipe....

How to make Murcian salad

Learn how to prepare, step by step, a delicious homemade Murcian salad, very refreshing, very nutritious and low in calories....

Against the April blues: red wine g...

As you may have noticed, my Easter countdown has abruptly stopped. That was not intended, but unfortunately it came like this: I had a holiday in said Easter week and was so happy to be able to cook and bake and blog and do. First of all, I have done everything that needs to be done so, if you are free for the first time after 7 months and then I was firmly convinced that the Easter weekend belong...

Lukewarm brussel sprouts salad with...

When I discovered the salad leafing through an American magazine, it had happened to me. Brussels sprouts as a salad? This will get me right away. One of my - I think - coolest recipes is the raw Brussels sprouts salad with apples, walnuts and pecorino. This will get you real Brussels spunk haters. A real blast recipe. Another winter salad recipe is of course the red cabbage salad with chorizo. Te...