Leek Quiche with Brie and Fig Chutney
Ingredients
- 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)
Preparation steps
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.
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.
Preheat the oven to 180 ° C top and bottom heat Preheat.
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.
Cut cheese into small cubes and mash with a fork. Mix with eggs and cream, season with add salt and pepper.
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.
Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from oven and serve accompanied with chutney.