leek – Toidublogi

leek

October 16 2021

Beet-goat cheese quiche

andrestover Bakes, Savory pies Beet, goat cheese, leek 0

A rustic and delicious pie that combines two food components that I like, beet and goat cheese.

Preparation time: 1 hour
Level: average
Quantity: 1 quiche, 16 sections

Ingredients:
Crust:
170 g butter
200 g of flour
3 egg yolks
fingertip salt

Filling:
250 g of boiled or roasted beets
100 g of leeks sliced
100 g of goat white mold cheese, 100 g of goat cream cheese, or 200 g of any goat cheese
300 g whipped cream
4 eggs
2 teaspoons dijon mustard
1 teaspoon herb mixture e.g. Santa Maria pizza seasoning or a mixture of Mediterranean herbs
salt and black pepper for seasoning
A handful of grated cheese to shake onto the quiche

Preparation:
1. Prepare the dough. To do this, chop with a knife or using an electric shredder or with flour to dry crumbs, add egg yolks and salt and knead the dough
2. Shake the flour on the work surface and roll the dough into a slightly larger disc than the baking tin. Alternatively, place a piece of dough between two sheets of baking paper and roll it flat. Spread the dough into a pie tin and line it with the tin
3. Line the dough with parchment paper and pour in the dried peas to help keep the dough in shape during baking.
4. Bake the cake base for about 20 minutes until it is brown and crispy
5. During baking, cut the beets into suitable pieces as desired. Cut the leeks in half lengthwise and wash under running water. Chop the leeks.
6. Mix whipped cream and eggs, season with mustard, herb mixture, salt, and pepper
7. Pour the beet pieces into the baked pie base in an even layer, add the chopped leek, and add the goat cheese. Pour the whipped cream-egg mixture up to the edge of the pie tin, shake over the grated cheese and bake at 180 degrees for about 30 minutes until the pie starts slightly to brown.
8. Allow the pie to cool slightly before serving.
Ready !!

September 13 2021

A Chantarelle Pie

andrestover Bakes, Savory pies, Side dishes chantarelle, cheddar, leek, onion 0

This year the forests are full of all kinds of mushrooms and there is still time to make mushroom pies. Here is my version of chanterelle pie. Doing so it will appear rustic and juicy.

Preparation time: 1 hour
Level: average
Serves: six to eight

Ingredients:
Base:
170 g butter
200 g of flour
4 egg yolks
pinch of salt

Filling:
About 500 g of chanterelles
One medium leek sliced
1 medium onion finely chopped
cooking oil for frying
250 g of whipped cream
4 eggs
75 g cheddar cheese
2 teaspoons of dijon mustard
1 teaspoon herb mixture e.g. Santa Maria pizza seasoning or a mixture of Mediterranean herbs
Salt and black pepper for seasoning

Preparation:
1. Prepare the dough. For that, chop a butter with a knife or using an electric shredder with flour to dry crumbs, add egg yolks and salt and knead to the dough
2. Shake the flour on the working surface and roll the dough into a slightly larger disc than the baking tin. Fold the dough disc in half, so it’s easy to handle. Spread the dough into a pie tin and line
3. Line the dough with baking paper and pour over the dried peas to help keep the dough in shape during baking.
4. Bake the cake base for about 20 minutes until it is brown and crispy
5. While baking, coarsely chop the chanterelles, finely chop the onion, and brown in medium heat on a large pan. Cut the leeks in half lengthwise and wash under running water. Chop the leeks and add to the pan, fry for a few minutes. Season with salt and pepper.
6. Mix whipped cream and eggs, season with mustard, herb mixture, salt, and pepper
7. Pour the mixture of chanterelles into the pie base, grate the cheddar, and cover the chanterelles. Pour the whipped cream-egg mixture up to the edge of the pie tin and bake at 180 degrees for about 30 minutes until the pie starts to brown slightly.
8. Allow the pie to cool slightly before serving.
Ready !!