| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Quebec | Vegetables, Desserts, Cheese/eggs, Breads, Ethnic | 6 | Servings |
INGREDIENTS
| 6 | tb | Butter |
| 1 | Egg | |
| 4 | Leeks; up to 5 | |
| 2 | tb | Light cream; finely chopped |
| 1/2 | c | Water |
| 2 | tb | Flour; all purpose |
| Pastry for 9 inch tart shell | ||
| Salt & ground black pepper |
INSTRUCTIONS
Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 SOURCE: _A Taste of Quebec_ by Julian Armstrong Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
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