Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the Butter in a saute pan. | 2. Add the leeks, season with salt and pepper, cover and sweat gently for 20-30 min on low heat until tender, stirring occasonally. | 3. Transfer to a bowl and let cool completely. | 4. While leeks are cooking, roll out dough about 1/8" thick and place into a flan ring. | 5. Let rest in refrigerator 20 minutes at least. | 6. Preheat oven to 400°F. | 7. Prick the bottom of the pastry shell with a fork, like with wax paper and fill with dry beans. | 8. Bake blind 20 minute Remove beans and wax paper and let cool in the ring. | 9. While cooling, whip the cream very lightly with the egg yolks and curry powder, if using. | 10. Fold in the cooled leeks and pour into the pastry shell. | 11. Bake 40 minutes until the top is lightly golden and the filling is cooked but still soft to the touch. | 12. Immediately slide onto a wire rack. Gently lift the flan ring off. | 13. Serve the quiche warm or tepid, but not hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1			-	-	-	-
leek	2 1/4		washed cut	122.1525	28.3354	3.0038	0.6008
butter	4 1/2	tablespoons		384.75	17.6783	12.0217	32.4
salt black pepper			ground	-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
egg yolk	5			273.7	3.0515	13.481	22.559
madras curry powder	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.