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
Fresh in flavour, with a light and creamy texture. Versatile and easy to incorporate. It can be used in a wide variety of recipes.
A product of exceptional efficiency, remarkable convenience, and with a distinctive dairy taste that guarantees consistency and standardization in your pastry or cooking creations.
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.
TAGS
MILKAUT SOLUTIONS
Fresh in flavour, with a light and creamy texture. Versatile and easy to incorporate. It can be used in a wide variety of recipes.
A product of exceptional efficiency, remarkable convenience, and with a distinctive dairy taste that guarantees consistency and standardization in your pastry or cooking creations.
