Leek Quiche with Brie and Fig Chutney

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Leek Quiche with Brie and Fig Chutney
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in

Ingredients

for
1
For the chutney
1 shallot
1 tsp butter
4 thyme
100 milliliters Red wine
2 Tbsps Port wine
½ tsp mustard powder
6 Figs
For the dough
150 grams Pastry flour
salt
1 egg
120 grams butter
For the topping
2 stalks Leeks
150 grams Brie
3 eggs
250 milliliters Whipped cream
freshly ground peppers
In addition
Pastry flour (for the work surface)
How healthy are the main ingredients?
LeekWhipped creamshallotthymeFigssalt

Preparation steps

1.

For the chutney: peel shallot and dice. Heat butter in a pan and saute shallot until soft. Add thyme and deglaze pan with red wine and port wine. Add mustard powder and reduce to a half. Clean figs and add to the pan, simmer for about 15 minutes. Pour into preserving jar and seal well. 

2.

For the dough: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes. 

3.

Preheat the oven to 180 ° C top and bottom heat Preheat.

4.

For the topping: halve leeks lengthwise, Rinse and dry, cut into 10 cm (approximately 4 inches) long pieces and blanch for 1-2 minutes in boiling salted water. Drain, rinse in cold water and drain again.

5.

Cut cheese into small cubes and mash with a fork. Mix with eggs and cream, season with add salt and pepper.

6.

Roll out dough on a floured surface and line tart pan with it, making an edge all around. Layer with 1/3 of  brie mixture and 1/3 of leeks. Repeat layers until all ingredients are used.

7.

Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from oven and serve accompanied with chutney.