Petites quiches Flamande
(serves 6)

3.8 ounces (110 gr.) tart pastry
5 leeks, medium size
1.2 ounce (35 gr.) bacon
1 tablespoon (15 gr.) unsalted butter
0.42 cup (100 ml.) heavy cream
1 whole egg
1.17 cup (270 gr). dark beer
ground nutmeg
unsalted butter and flour for the molds

Prepare the tart pastry (or use the ready one). Heat the oven to 375° F. (190°). Wash and clean the leeks, cut in tiny rings (white part only) and brown them over medium heat with butter. Cover with beer and let simmer for 15 minutes, or until they are soft. Once cooked, drain the leeks and let them cool. Meanwhile, grease and flour 6 fluted tarts molds about 3.9 inches (10 cm.) in diameter and roll out the pastry inside the molds. Prick crust all over with a fork. Scatter the leeks on the tarts, cut the bacon into thin strips and place them on the leeks. Whisk the egg with heavy cream, season with salt, pepper, nutmeg and thyme. Pour the mixture over leeks, distributing it evenly. Bake the mini quiches in the oven about 15-20 minutes. Let rest for 5 minutes before serving.

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