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    Leek, potato and Grana Padano quiche

    4 per.
    T4120 min
    Carmine Amarante


    • Pinch of nutmeg
    • Pepper to taste
    • 4 eggs
    • 6 egg yolks
    • 150 g Grana Padano aged for 9 to 16 months
    • 600 g cream
    • 200 g potatoes
    • 400 g leeks cut into small chunks

    • Shortcrust pastry:
    • 200 g butter
    • 400 g flour
    • 140 g iced water
    • Salt to taste


    STEP 1

    Shortcrust pastry:
    Mix flour and water adding butter and salt. Leave to rest for one hour. Roll out the pastry until 3mm thick and place it in the baking moulds. Cook it at 160°C for at least 25 minutes and let it cool down.

    STEP 2

    In a pan, fry the leeks in a little oil; meantime, cut the potatoes into 3mm slices. Whizz the eggs, egg yolks, cream and grated Grana Padano in an electric blender. Season with pepper, nutmeg and salt. Add the leeks to the mix.

    STEP 3

    Lay the potatoes over the pre-cooked shortcrust pastry and pour the mixture on top. Bake in the oven at 120°C for 25 minutes and then at 165°C for another 25 minutes.
    Remove from the oven and serve on a plate or cut into slices.