CARAMELIZED LEEK QUICHE
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
- Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
- Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
- Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.
BRIE-LEEK TARTLETS
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. -Colleen MacDonald, Port Moody, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings
Number Of Ingredients 9
Steps:
- In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.
Nutrition Facts : Calories 86 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 64mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
LEEK TART
Provided by Food Network
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.
- BRAISED LEEKS
- In an 8-inch skilled saute leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme.
- FRIZZLED LEEKS
- Heat oil to hot, but not smoking. Toss julienned leeks with some flour in a bowl. Add to hot oil and fry. Can be used as a garnish.
CARAMELISED LEEK TARTS
Make and share this Caramelised Leek Tarts recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220 Degrees Celsius.
- Cut leeks into 6cm slices.
- Heat butter, brown sugar and vinegar, stirring over low heat until sugar dissolves.
- Add leeks and cook 3 minutes only.
- Remove leeks and allow to cool slightly.
- Cut pastry in half then in 3 equal pieces to create 6 rectangles.
- Lay leeks side by side on pastry leaving 1 cm border.
- Brush egg around edges.
- Bake for 25 minutes.
Nutrition Facts : Calories 477.1, Fat 23.9, SaturatedFat 8.6, Cholesterol 53.1, Sodium 216.3, Carbohydrate 60.8, Fiber 5.4, Sugar 15.2, Protein 8.1
LEEK TART
This tart has a flaky pastry crust and tasty filling of leeks, bacon, eggs and cream. Satisfying and delicious, it makes a nice brunch dish, but you can serve it for any meal. -Anneliese Deising Plymouth, MI
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside., On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes., Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.
Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 482mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.
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- Place a rack in center of oven; preheat to 400°. Roll out puff pastry on a lightly floured surface to a 12" square. (If you have 2 sheets of pastry, stack and gently roll out to adhere.) Using a 10" cast-iron skillet turned upside down as your guide, trace a circle with a sharp knife around circumference of skillet. Reserve scraps for another use. Prick pastry round all over with a fork. Roll dough onto rolling pin, then unfurl onto a rimmed baking sheet and chill until ready to use.
- Toss leeks, oil, kosher salt, and ½ tsp. pepper on another rimmed baking sheet. Arrange leeks cut sides down and roast until tender and lightly browned in spots, about 20 minutes. Let cool. Remove tough, leathery outer layer, then transfer leeks to a cutting board.
- Meanwhile, bring vinegar to a simmer in 10" cast-iron skillet over medium-high heat and cook, stirring occasionally, until slightly reduced, about 1 minute. Add butter, sugar, and 1 tsp. thyme and continue to cook, stirring occasionally, until butter has melted, about 2 minutes. Remove from heat and let cool slightly.
- Arrange leeks cut sides down and side by side in rows in vinegar mixture, trimming as needed so they all fit snugly in skillet. If there are any gaping holes, fill in with small pieces. You may have a leek or two left, but better to err on the side of having too many than not enough.
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