Leek Curry Quiche


Rating: 4.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 1.0 (Portionen)

Ingredients:
















Instructions:

A cake recipe for all foodies:

(*) give about 26cm in diameter.

Clean the leeks carefully, cut off the roots and rinse thoroughly. Then cut the vegetables into thin rings.

Remove the skin from the ginger and finely grate or chop it. Remove the garlic from the skin, squeeze it and add it. Mix well.

In a large wide frying pan, melt the butter. Briefly sauté the ginger-garlic mixture and curry powder in it. Stir in the leek, pour in the soup and simmer for five minutes with the lid on. Cover and let the liquid evaporate completely. Season the leek with salt and pepper and let it cool down.

In the meantime, preheat the oven to 200 °C.

Spread the quiche dish – or a honey tray – with the cake dough. Prick the bottom regularly with a fork.

Cut the basil into thin strips. Mix the crème fraîche and cream until smooth, then add the eggs and mix well. Stir in the basil and season with salt and pepper.

Coarsely chop the cashew nuts. Mix half of the nuts into the leek. Spread the leek evenly on the pastry base, pour the glaze over it and sprinkle the remaining cashew nuts on top.

Bake the quiche in a 200 °C oven on the lowest shelf for thirty to thirty-five minutes. Serve hot.

Tip:

The leek vegetables can also be prepared with a mixture of wild

Related Recipes: