Leeks
Asparagus and Leek Quiche
From The World in My Kitchen
1 pie/tart dough, homemade or premade
1 Tbl olive oil
1 bundle of asparagus, rinsed and ends trimmed
2 leeks, white and light green parts only, sliced into half-moons and rinsed thoroughly
3 strips bacon, cut into matchsticks and cooked
3 eggs
1 cup cream or half and half
Pinch of nutmeg
Salt and pepper, to taste
3/4 cup Gruyère cheese, shredded
Preheat your oven to 375 degrees F. Cut a piece of parchment paper to fit the bottom of your tart pan. Place the dough in the tart pan and press against the sides. Trim or fold the excess over into the side of the pan. Cover with foil and fill with pie weights (or uncooked rice). Blind bake the crust for 12 minutes. Remove from oven and set aside to cool.
Set aside enough asparagus to decorate the top of your quiche. Cut the rest into 1-inch lengths. Saute the asparagus pieces (not the decorative pieces) with the leeks over medium heat until the leeks start to soften, about 5 minutes. Set aside.
In a large mixing bowl, beat together the eggs, cream, nutmeg, salt and pepper. Add the bacon and cheese and mix well.
Spread the asparagus pieces and leeks on the bottom of your tart crust. Pour the egg mixture over the vegetables. Decorate the top with the rest of the asparagus.
Place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to brown and puff up. Serve warm or at room temperature.
Bacon, Leek and Creme Fraiche Tagliatelle
From The World in My Kitchen
1/2 packet bacon
1 leek
butter and/or olive oil
Handful of peas (fresh or frozen)
5-6 tagliatelle nests
2-3 tablespoons creme fraiche
Pepper
Cut the bacon into strips and place in a large hot pan. Cook until crispy and remove from pan onto a paper towel. While the bacon is cooking, cut the leek in half lengthwise and then slice into half-moons. Place in a bowl of cold water to clean them, and when cleaned, place on a paper towel to drain.
When the bacon is done cooking, add a little butter and/or olive oil to the same pan and add the leeks. Sauté gently in the pan with olive oil and a little butter. Turn the heat down and cook, covered, very gently for about 15 minutes, stirring every few minutes. Try not to brown the leeks.
About 5-10 minutes before the leeks are done, cook the pasta in boiling water for 5 or so minutes, and then add the peas to the cooking pasta for another two minutes. Drain the pasta and peas and mix all ingredients in the leek pan, dolloping in crème fraîche. Add pepper to taste.
From The World in My Kitchen
1 pie/tart dough, homemade or premade
1 Tbl olive oil
1 bundle of asparagus, rinsed and ends trimmed
2 leeks, white and light green parts only, sliced into half-moons and rinsed thoroughly
3 strips bacon, cut into matchsticks and cooked
3 eggs
1 cup cream or half and half
Pinch of nutmeg
Salt and pepper, to taste
3/4 cup Gruyère cheese, shredded
Preheat your oven to 375 degrees F. Cut a piece of parchment paper to fit the bottom of your tart pan. Place the dough in the tart pan and press against the sides. Trim or fold the excess over into the side of the pan. Cover with foil and fill with pie weights (or uncooked rice). Blind bake the crust for 12 minutes. Remove from oven and set aside to cool.
Set aside enough asparagus to decorate the top of your quiche. Cut the rest into 1-inch lengths. Saute the asparagus pieces (not the decorative pieces) with the leeks over medium heat until the leeks start to soften, about 5 minutes. Set aside.
In a large mixing bowl, beat together the eggs, cream, nutmeg, salt and pepper. Add the bacon and cheese and mix well.
Spread the asparagus pieces and leeks on the bottom of your tart crust. Pour the egg mixture over the vegetables. Decorate the top with the rest of the asparagus.
Place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to brown and puff up. Serve warm or at room temperature.
Bacon, Leek and Creme Fraiche Tagliatelle
From The World in My Kitchen
1/2 packet bacon
1 leek
butter and/or olive oil
Handful of peas (fresh or frozen)
5-6 tagliatelle nests
2-3 tablespoons creme fraiche
Pepper
Cut the bacon into strips and place in a large hot pan. Cook until crispy and remove from pan onto a paper towel. While the bacon is cooking, cut the leek in half lengthwise and then slice into half-moons. Place in a bowl of cold water to clean them, and when cleaned, place on a paper towel to drain.
When the bacon is done cooking, add a little butter and/or olive oil to the same pan and add the leeks. Sauté gently in the pan with olive oil and a little butter. Turn the heat down and cook, covered, very gently for about 15 minutes, stirring every few minutes. Try not to brown the leeks.
About 5-10 minutes before the leeks are done, cook the pasta in boiling water for 5 or so minutes, and then add the peas to the cooking pasta for another two minutes. Drain the pasta and peas and mix all ingredients in the leek pan, dolloping in crème fraîche. Add pepper to taste.
