Jamie oliver quiche leek

Hi, this web browser has Javascript disabled.

Log in or sign up to save this recipe. Cut away the root and dark green leaves from the leeks and cut in half lengthwise. Run under cold water to remove sand. If the leeks are very sandy soak them for 15 minutes or so, then run under cold water again. Drain on paper towels. If the leeks are very fat, cut the halves in half again lengthwise, then cut in thin slices. Preheat the oven to degrees.

Jamie oliver quiche leek

At this point in my life, I should know better than to fall for lines from cute guys with a twinkle in their eye. Through my TV screen, you smized at me, with those baby blues and told me that it was possible to use mashed avocado instead of butter in pastry dough. I was fascinated. Could it really be true? Avocado, like butter, has a high fat and moisture content, so it seemed plausible. Jamie made a green pea and cheddar quiche using his avocado dough. I settled on leeks, asparagus and gruyere cheese for my version. I love the flavour of leeks. Part of the onion family, leeks have a mildly sweet flavour but much less intense than onions. They add a depth of flavour to so many savoury recipes. How to clean and slice leeks: Leeks can be quite sandy, so the best way to clean them is to cut them in half lengthwise. Trim off the roots and dark green leaves.

As a result, several features will be disabled. Great for me.

Perfect for a light lunch or to pop in a picnic, Mary Berry's recipe for Leek and Stilton Quiche, as seen on her BBC 1 series, Classic, pairs sweet leek with bold stilton. Quiche, tart, all the same and all with a thin layer of pastry and an abundant filling. Although it looks a long cooking time, this can be prepared in easy stages: cooking the base first and leaving to cool, and then filling later. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water. Carefully transfer the pastry to the tin and press it into the base and sides.

Rick Stein's leek tart is a sophisticated and classic take on this French favourite, made with buttery pastry and a rich, sweet leek filling. Many versions of this leek tart or pie from Picardy exist, some with a top of puff pastry or brioche or with added ingredients like cheese or lardons. First make the pastry. Put the flour, salt, butter and lard in a food processor and process until the mixture resembles fine breadcrumbs. Transfer it to a bowl and add enough of the water to make a smooth but not sticky dough.

Jamie oliver quiche leek

Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is. Shopping list. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.

Mus 505

Is this helpful? Stir in the garlic if using and cook for another 30 seconds to a minute, until fragrant. Take out, line the pastry case with grease proof paper and fill with dry, uncooked rice to keep the base from rising. Your Email. Stunning bakes. Run under cold water to remove sand. Custom folders. Jot your own private notes with BigOven Pro. Was perfect. Could it really be true?

This quiche, with its buttery pastry crust, substantial egg filling with cheese, and all of your favorite vegetables, deserves a seat on your breakfast table!

Keep an eye out for original recipes from the BigOven Kitchen every week! The crust is just bad. I live in rural Nova Scotia, so I sometimes have to go with what I have. More Picnic Party Recipes View all. Add to Your Grocery List. I know people hate this, but I made some changes. I can't wait to try it! Recipes You Can Swear By. Place in the fridge to chill for about 15 minutes. Trim off the roots and dark green leaves. Serves as a light meal. Powered by. The overall mix was insufficient to fill my crust so I added another egg with extra milk. Otherwise, they make the bottom crust soggy.