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Leek, kale and prosciutto quiche
by Cathryn Dresser for Magimix UK
| Preparation : 50 min | Resting : - |
| Cooking : 25 min | Equipment : Patissier bowl: dough blade, Food processor: main bowl, 4mm slicing disc |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 10
:
| For the pastry: | |
| 270g | plain flour |
| 135g | cold cubed salted butter |
| 75ml | cold water |
| For the filling: | |
| 125 | g kale (large stalks removed) |
| 20 | g salted butter |
| 4 | washed and trimmed leeks |
| 5 | free range eggs |
| 300 | ml single cream |
| 200 | ml whole milk |
| 100 | g finely grated parmesan |
| Pinch of salt and pepper | |
| Pinch of freshly grated nutmeg | |
| 5 | slices prosciutto |
| 1 | Preheat the oven to 190°C. |
| 2 | Add the pastry ingredients to the Patissier bowl with the dough blade and knead for 1 minute. Chill the dough in the fridge for 20 minutes. |
| 3 | Roll out the pastry on a floured work surface and lift carefully into a loose-bottom 25cm deep flan tin. Blind bake for 10 minutes in the oven with parchment and landing beans, then remove the beans and paper and bake for a further 5 minutes. |
| 4 | Simmer the kale in a pan of salted boiling water for 4 minutes, remove and rinse with cold water. Slice the leeks in the food processor main bowl using the 4mm slicing disc and sauté in melted butter for 10 – 15 minutes until soft, then tip the leeks and kale over the baked pastry. |
| 5 | Mix the eggs, cream, milk, parmesan, seasoning and nutmeg and pour over leek and kale mixture. Tear the prosciutto slices and arrange on top of the quiche. |
| 6 | Bake for 25 minutes until the filling is set. |
by Cathryn Dresser
Chef’s tip
For a vegetarian quiche, replace the prosciutto with slices of goats cheese
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