Bobby’s Quiche Aux Poireaux
- 6 medium eggs (or 4 large)
- 1 cup creme fraiche
- 1 Dollop of mascarpone (or some milk)
- 2 tbs. of butter
- 2 or 3 sliced leeks
- 2 medium yellow onions, sliced or diced
- Shredded cheese (Emmental or Swiss)
- Shredded mozzarella cheese
- Fresh chives
- Ground black pepper
- Parsley
- Oregano
- Thyme
- Coarse sea salt (preferably gray salt, Sel de Guerande type, though any salt would do)
- Roll of refrigerated puff pastry or pie crust
Method
In a mixing bowl, beat the eggs with a handheld mixer for about 2 minutes.
Add the crème fraîche and butter and mix. Then the salt, the herbs and the mascarpone or milk and beat until combined.
Butter and flour a round pie pyrex or ceramic mold and place the puff pastry roll. Add the leeks and some ground pepper to the pie crust.
Pour the mix in the bowl onto the pie crust. Sprinkle with the cheese and the onions.
Cook for 35 to 45 min or until the quiche is firm in the middle. Test the center with the tip of a knife to make sure it comes out clean.
Serve with mashed potatoes, a salad or a few sliced vegetables on the side.
NOTE: The leek, onions and herbs can be bought frozen to save time.