6 tb Butter 1 Egg
4 Leeks; up to 5 2 tb Light cream
-finely chopped 1 c White cheddar cheese;mild
1/2 c -Water -grated
2 tb Flour;all purpose Pastry for 9 inch tart shell
-Salt & ground black pepper
Pate aux Poireaux
This leek and cheese quiche from Ile d’Orleans 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
Yields
6 servings
