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Ingredientes
- 175 gm Fresh wholemeal breadcrumbs, (6oz)
- 50 gm Butter or possibly margarine, (2oz)
- 125 gm Grated Cheddar cheese, (4oz)
- 125 gm Minced mixed nuts, (4oz)
- 1 x Clove garlic, finely minced
- 50 gm Butter, (2oz)
- 3 x Leeks, thickly sliced
- 25 gm Plain flour, (1oz)
- 300 ml Lowfat milk, ( 1/2 pint)
- 50 gm Dolcelatte cheese, roughly minced (2oz)
- 4 x Tomatoes, deseeded and roughly minced Salt and grnd white pepper
- 50 gm Minced mixed nuts, (2oz)
- 4 Tbsp. Fresh wholemeal breadcrumbs
Direcciones
- Preheat the oven to 220 C, 425 F, Gas Mark 7.
- Place breadcrumbs in a large bowl, rub in the butter then add in the cheese, nuts and garlic.
- Press the mix into a 18 x 28cm (7 x 11 inch) tin. Cook in the preheated oven for 15-20 min.
- Reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
- Heat the butter in a saucepan add in the leeks and saute/fry for 5 min. Stir in the flour.
- Gradually blend in the lowfat milk, stirring continually. Bring to the boil, then reduce the heat to a simmer for 2-3 min.
- Stir in the dolcelatte cheese and tomatoes and simmer for a further 2 min to heat the cheese. Add in seasoning to taste.
- Spoon the sauce over the breadcrumb base and sprinkle with nuts and breadcrumbs.
- Place the croustade in the oven and cook for 20 min. Serve immediately with a crisp green salad.
- NOTES : An alternative to a traditional quiche, with some interesting flavours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 649 | |
| Calories from Fat 466 | 72% |
| Total Fat 54.16g | 68% |
| Saturated Fat 22.98g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 674mg | 28% |
| Potassium 610mg | 17% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 8.88g | 6% |
| Protein 19.79g | 32% |
