BACON AND LEEK QUICHE

INGREDIENTS

BRISÉE ROSEMARY DOUGH

  • 500 g of pastry flour
  • 250 g of Milkaut Profesional Butter
  • 55 g of eggs
  • 100 ml (approx.) of water
  • 5 g of salt
  • dried rosemary as needed

FILLING

  • 150 g of Milkaut Profesional Crematto
  • 50 g of Gruyère cheese
  • 100 ml of milk/Milkaut Profesional Cream 39%
  • 400 g of smoked bacon
  • 200 g of leeks
  • 110 g of eggs

MILKAUT SOLUTIONS

PROCESS

BRISÉE ROSEMARY DOUGH

Blend all the ingredients together. Then wrap the dough with a cling film and refrigerate it for 30 minutes. Cover the base of a 22-24 cm tart pan with the dough, and place it in the freezer for 15 minutes. Prick holes in the base of the dough, and blind bake with pie weights in a preheated oven at 170 °C for approximately 15 minutes. Set aside.

FILLING

Brown the bacon cut into lardons and, in the same pan, sweat the leek. Allow to cool and mix with the rest of the ingredients.

ASSEMBLY

Pour the filling into the tart base and bake at 170 °C for approximately 30 minutes. Let cool slightly before serving.

ETIQUETAS

MILKAUT SOLUTIONS