Leek Pie with Stilton
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
- For the dough
- 200 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the baking dish)
- Pastry flour (for working the dough)
- For the filling
- 5 stalks Leeks
- 2 Tbsps butter
- 5 eggs
- 100 milliliters milk
- 300 milliliters Whipped cream
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams Stilton cheese
Preparation steps
1.
Mix the flour, butter, egg and salt to make a shortcrust. Knead briefly, wrap in foil and let it rest for about 30 minutes in the refrigerator.
2.
Preheat the convection oven to 180°C (approximately 350°F). Brush the quiche dish with butter.
3.
Place the dough on a floured surface, roll out slightly larger than the baking dish and place in the mold, making an edge.
4.
Rinse the leeks, cut in half lengthwise, trim and cut into strips. Heat the butter in a pan and cook the leeks until translucent. Spread the leeks on the dough. Whisk the eggs with the milk and cream and season with salt, pepper and nutmeg. Pour over the leeks, crumble the Stilton over the top and bake until golden brown, about 45 minutes. Remove from the oven and serve warm or cold.
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