Brothers, sisters ... dear parishioners all of good food ... let's get up and give thanks to the Lord (universe or pagan figure to choose) for the savory tarts (aká quiches). For tastes, colors and for each person ... a quiche. Which is possibly the french recipe most exported ever allows sweet tooth and diet-obsessed, young and old; fill it with what they most want. From bacon and cheese and ham and dates, to the variety that I bring you today: leek, pear and gorgonzola quiche. Cold, warm or hot, eat it however you like, but please eat it.
If what is holding you back from this recipe are the calories, DONT PANIC! Substituting the cream for evaporated milk and the type of cheese for a low-fat one, we can get a very similar recipe and something more respectful for the bikini operation.
- 1 sheet of shortcrust dough
- 5 large leeks
- 2 pears
- 1 cebolla
- 150 gr of gorgonzola cheese
- 3 eggs
- 200 ml. cream (or evaporated milk) liquid
- Sal Island
- Pepper
- We unpack the broken dough and spread it over the individual molds, with the help of a knife we cut it until we obtain the necessary size to cover the inside of the molds completely.
- With the help of a fork, we prick the surface of the dough to prevent it from swelling when putting it in the oven.
- Preheat the oven to 180º and introduce the dough to brown it for 10 minutes
- Meanwhile, peel and chop the leeks and red onion and fry them until they are transparent (about 5 minutes over medium heat).
- Peel and chop the pear very fine and add to the sauce, fry for 2-3 minutes. We withdraw and reserve.
- In a bowl, beat the eggs and add the leek, onion and pear sauce, the cream (evaporated milk), the chopped gorgonzola cheese, the salt, the pepper, the nutmeg. We mix everything very well.
- When the masses are cold, we pour the mixture on its surface.
- We return the quiches to the oven for 20-25 minutes until they set and brown (the cooking time is less than a normal quiche due to the smaller size of the individual portions.