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Leek, kale and prosciutto quiche

by Cathryn Dresser for Magimix UK


Preparation : 50 min Resting : -
Cooking : 25 min Equipment : Patissier bowl: dough blade, Food processor: main bowl, 4mm slicing disc
Difficulty :
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for Serves 10 :
For the pastry:
270g plain flour
135g cold cubed salted butter
75ml cold water
For the filling:
125 g kale (large stalks removed)
20 g salted butter
4 washed and trimmed leeks
5 free range eggs
300 ml single cream
200 ml whole milk
100 g finely grated parmesan
Pinch of salt and pepper
Pinch of freshly grated nutmeg
5 slices prosciutto
1Preheat the oven to 190°C.
2Add the pastry ingredients to the Patissier bowl with the dough blade and knead for 1 minute. Chill the dough in the fridge for 20 minutes.
3Roll out the pastry on a floured work surface and lift carefully into a loose-bottom 25cm deep flan tin. Blind bake for 10 minutes in the oven with parchment and landing beans, then remove the beans and paper and bake for a further 5 minutes.
4Simmer the kale in a pan of salted boiling water for 4 minutes, remove and rinse with cold water. Slice the leeks in the food processor main bowl using the 4mm slicing disc and sauté in melted butter for 10 – 15 minutes until soft, then tip the leeks and kale over the baked pastry.
5Mix the eggs, cream, milk, parmesan, seasoning and nutmeg and pour over leek and kale mixture. Tear the prosciutto slices and arrange on top of the quiche.
6Bake for 25 minutes until the filling is set.
by Cathryn Dresser
Chef’s tip

For a vegetarian quiche, replace the prosciutto with slices of goats cheese


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