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slight variation ... purchased pillsbury crust
any goat cheese in combination with any cheese you have around is good. I also used 2 eggs. and added grated up zucchini
Raciónes: 4-6
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Ingredientes
- Filling:
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
- 1 1/2 cups Leek Confit
- Leek Confit:
- 1/4 cup (1/2 stick) unsalted butter
- 4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
- 2 tablespoons water
- 1/2 teaspoon salt
Direcciones
- Leek confit
- Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm. DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.
- Filling:
- Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 235 | 83% |
| Total Fat 26.64g | 33% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 584mg | 24% |
| Potassium 92mg | 3% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.11g | 1% |
| Protein 9.15g | 15% |
