Prepare the paste in advance (see linked recipe: 10min preparation and 30min in the fridge)
In a large bowl, whisk the eggs and the cream (I found that a laddle works just fine), add salt, pepper and the ground mace.
Cut the leek in small bits and cook on low fire with a little bit of butter for about 15-20min until tender.
Dice the shallots, and cut small (with the help of a robot if you have one at hand).
In a gratin dish or a tart mold, spread the paste evenly using the palm of your hands and fingertips.
Incorporate the shallots and the leak in the bowl, stir and pour the mixture in the dish.
Preheat your oven to 250°C and cook for about 30min. You may need to cook a further 15-20min until the inside is cooked depending on how tall is your dish, in that case, just lower the temperature to 150°C.
Bon appétit !
Make in big quantities and several flavours in parallel (see linked Quiche Lorraine)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (55%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 119.6mg||37 %|
|Sodium 195.3mg||7 %|
|Potassium 191.4mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.7g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 181
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