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vegetable/meat - leek, vegetables, ham, quiche

t=teaspoon T=tablespoon + - =more or less

These recipes are for your personal use only and may not be added in any form to archives other works.

Leek and Company Quiche

This freezes well. Replacing the ham with another vegetable such as carrot makes this a satisfying vegetarian dish. No salt is added because there is plenty in the ham and the cheese.

makes one quiche or 4 individual ones

preheat oven to 250° C.

pastry for one deep 25 cm. quiche or tart pan (+- 300 gr.) See Quiche Bases for alternatives.

Filling:

1/2 k. leek (with some of the tender green)

3-4 sm. brussels sprouts

100 g. sm. broccoli florets

100 g. cubed ham

100 g. grated cheddar cheese

30 g. parmesan cheese grated

6 cherry tomatoes

4 eggs slightly beaten

2 T. crème fraîche

a little vegetable stock

pepper

fresh grated nutmeg (+- 1/8 t.)

Slice the leek thinly, using some of the tender green. Slice the brussels sprouts into 3 or 4 slices. Cut the tomatoes in half, discard the juice and slice.

Cook the leek slices and sprouts for 5 minutes in a little vegetable stock, adding a little of the more as you need it to prevent sticking. Add a little freshly grated pepper as the leeks cook. Set aside.

Roll out the pastry and line the quiche pan. Beat the egg with the crème fraîche and a grated nutmeg. Set aside.

Sprinkle the ham over the pastry, then the cheese evenly. Arrange the vegetables over this. Carefully pour over the egg mixture.

Bake in a hot oven at 250° for 15 minutes, lower to 180° and continue to bake for 25 to 30 minutes. Allow to cool 10 minutes before cutting.

Note: if you prefer, replace the ham with sliced or cubed carrots...in which case, sauté them with the leeks and spouts. Otherwise, a side dish of steamed carrots however you like them goes beautifully with this!

Tip: other great bases for this are puff pastry, oatmeal, rice or bread/cracker crumbs using little or no butter.

Related article: Zee Keesh! or The Quiche and I history, info, tips

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.

Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.