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Quiche aux poireaux

From: Cusine de Bistrot, 1001 Recettes. 2013, Éditions Solar.

Leek quiche
For the pastry
200g cold unsalted butter, cut into pieces
2½ cups plain flour
A pinch of salt

In a bowl, tip the flour, butter and salt and rub together with your fingertips until completely mixed. Roll out the pastry and put into a quiche tin.

For the filling
3 eggs, beaten
300g whipping cream
Salt and black pepper to taste
1 leek, sliced and washed
Butter to taste
Cheese to taste

In a bowl, whisk together eggs and whipping cream. Add salt and pepper, chopped spring onions and parsley. In a medium skillet saute leek in butter until tender. Stir in the whipping cream mixture and add some cheese. We used a sort of parmesan cheese, but you can also use mozzarella cheese. Pour the mixture into the pastry and bake until golden brown.

Quiche de alho-poró

Massa
200 gramas de manteiga sem sal gelada
2½ xícaras de farinha de trigo
1 pitada de sal
Corte a manteiga em cubos e misture à farinha e ao sal. Com as pontas dos dedos, combine os…

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