Try this Pate Aux Poireaux (Leek Tart) recipe, or contribute your own.
Suggest a better descriptionPate aux Poireaux This leek and cheese quiche from Ile dOrleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 SOURCE: _A Taste of Quebec_ by Julian Armstrong Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 111 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 119.6mg | 4 % | |
Potassium 17.2mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database 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: 122
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