Savory Hazelnut Quiche with Leeks Wrapped In Prosciutto

On dine chez Nanou
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Savory Hazelnut Quiche with Leeks Wrapped In Prosciutto
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950
75

Description

Quiche is a creative way to pack a lot of vegetables and meats into a beautiful presentation. Quiches are perfect for holiday breakfasts, brunch with the in-laws, or just as a Sunday lazy day late breakfast for the family. This Savory Hazelnut Quiche with Leeks Wrapped in Prosciutto is recipe is divine. The Leeks provide a robust flavor and combines well with the salty and savory flavors of the cheese and prosciutto.

Ingredients

  • 170 grams flour
  • 100 grams salted butter (softened)
  • 50 grams hazelnuts (mixed, powder)
  • 75 grams cold water
  • 175 milliliters sour cream (liquid)
  • 2 eggs
  • 1 yolk
  • 12 leeks (small)
  • 6 slices prosciutto
  • 150 grams fresh chevre
  • 2 tablespoons hazelnuts
  • vegetable broth (50 cl.)
  • fresh thyme

Directions

  1. In a bowl, pour en the flour and ground hazelnuts.
  2. Make a well in the center and add the butter cut into small pieces. Knead together.
  3. Add the water, and quickly knead the dough with your fingertips to get a nice ball of dough.
  4. Cover entirely with plastic wrap, and refrigerate for about 30 minutes.
  5. Preheat oven to 180 degrees Celsius.
  6. Take dough out of the refrigerator, and let stand for about 15 minutes, before rolling out on a floured surface.
  7. Spread the dough in a pie mold, cut off edges with a small knife.
  8. Lightly prick the pastry with a fork, and bake for about 15 minutes at 180 C.
  9. Let cool.
  10. In a bowl, mix the eggs and the egg yolk with a fork, then add cream, salt, and pepper.
  11. Wash the leeks, then remove the outer leaves, leaving only the tender, white stem.
  12. Place the leeks in a baking dish, cover with the vegetable broth and fresh thyme, and bake for 30 minutes until leeks are tender.
  13. Drain, and let cool.
  14. Use a fork to spread fresh goat's cheese on pie dough.
  15. Wrap each leek in a strip of 1 1/2 centimeter wide slice of ham (1 slice for 2 leeks). Place on top of goat cheese.
  16. Cover with the custard.
  17. Bake for about 20-25 minutes at 180 C until golden brown.
  18. After 15 minutes of cooking, sprinkle with crushed hazelnuts.
  19. Serve hot with a green salad.
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NutritionView more

950Calories
Sodium30%DV720mg
Fat91%DV59g
Protein67%DV34g
Carbs25%DV76g
Fiber36%DV9g

PER SERVING *

Calories950Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat30g150%
Trans Fat
Cholesterol285mg95%
Sodium720mg30%
Potassium870mg25%
Protein34g67%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate76g25%
Dietary Fiber9g36%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.