Ile de France Roquefort Quiche with Leeks

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At a glance
1 pastry sheet, folded
1 large serving of leeks
4 eggs
1 small containe of crème fraiche
1 large glass of milk
4.5 oz of Ile de France Roquefort
Salt, pepper, walnut nutmeg
4.5 oz of smoked lard
Olive oil (2 to 3 tablespoons)


Wash and dry the leeks. Cute them into large pieces and cook slowly in the olive oil until they turn

During this time, prepare the quiche: Lay out the folded pastry in a mold and prick it with a fork.

Spread the lard on the pastry. Sprinkle with walnut nutmeg, salt and pepper.

In a shallow bowl, beat the eggs, crème fraiche and milk. Crush the Ile de France Roquefort wih a
fork. Then, add it to the preparation.

Arrange the leeks on the pastry. Then, add the preparation.

Bake in the oven (preheated to 400° F) about 30 min.