Basically, this is classical quiche Lorraine, enriched with the taste of Leeks.
Pastry:
125 g butter
125 g cream cheese
1 cup flour
Filling:
150 g Gruyere cheese (or similar)
4 rashers bacon
3 eggs
3/4 cup cream
2 leeks
salt, pepper, nutmeg
Method:
Cream butter and cream cheese, add flour and blend. Let it rest for 1 hour.
Roll out to fit 22 cm flan dish. Refrigerate until filling ready.
Fry bacon pieces, add sliced leek and cook for 5 minutes. Arrange alternative layers of bacon/leek and slices of Gruyere. Beat eggs with salt, pepper and nutmeg, add cream and mix. Pour over the quiche. Bake 10 min in hot oven (230*C), then reduce to 180*C and cook 30 min further.
Kish sa Prasom i Slaninom u prhkom tijestu
Tijesto:
125 gr putera
125 gr krem sira
1 solja brasna
Filovanje:
150 gr tvrdog sira
4 reznja mesnate slanine
3 jaja
3/4 solje kajmaka/krema
2 prase/poriluka
so, biber, muskatni orah
Nacin:
Mikserom izmijesajte puter i krem sir , pa umijesite sa brasnom. Odmorite 1 sat, razvaljajte za posudu precnika 22 cm. Ostavite u frizideru.
Proprzite isjecenu slaninu, dodajte izrezanu prasu i kuhajte 5 minuta.
Stavite red sira, pa red sa prasom i zalijte umucenim jajima i kajmakom u koji ste stavili zacine po ukusu.
Pecite 10 min na 230*C, onda smanjite na 180*C i pecite jos 30 minuta.
