Roasted Tomato and Leek Quiche
Author: Hotly Spiced
Recipe type: Quiche
Cuisine: French with an Aussie twist
Prep time:
Cook time:
Total time:
Serves: 6
- 30g butter + 60g butter
- 5 sheets filo pastry
- 2 leeks sliced and rinsed well
- 4 shallots, sliced
- 4 eggs
- 300m pouring cream
- 1 cup Frico Landkaas cheese, grated
- 1 bunch chives, chopped with 1 tbs put aside
- 500g cherry tomatoes, halved
- 1 tbs olive oil
- 1 tbs vino cotto
- Pre-heat the oven to 180C (375F).
- Melt 30g butter then grease a 28cm (11 inch) quiche dish. Brush filo pastry sheets with butter, fold in halve then line the quiche dish.
- Melt 60g butter in a large saucepan. Add leeks and cook until tender. Add shallots and cook until softened. Add chives. Pour into quiche dish.
- In a large bowl, whisk eggs. Add cream and cheese and stir to combine. Season. Pour over leek mixture.
- Place quiche in oven for 30 minutes or until just set.
- Remove from oven and set aside.
- Line a baking tray with baking paper. Place tomatoes on baking paper. Pour over olive oil then vino cotto.
- Place tomatoes in oven for 15 minutes or until cooked.
- Remove from oven then spoon over the top of the quiche. Sprinkle with extra chives.
- Slice quiche then serve with a green salad and some crusty bread if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/roasted-tomato-and-leek-quiche/
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