Receta Quiche de Poro - Paso a Paso | Sandra Plevisani

INGREDIENTS: Dough: 2 cups all-purpose flour. 1 1/2 teaspoons salt. 3/4 cup (150 grams) unsalted butter, at room temperature. 1 egg. Filling: 2 tablespoons unsalted butter. 1/2 teaspoon salt. 1 kilo (approximately four cups) leek, chopped into 1/2-centimeter sticks, using both the white and green parts. 2 large eggs or three small eggs. 1/2 cup heavy cream. 1/4 teaspoon nutmeg. 100 grams grated Parmesan cheese. Salt and pepper to taste. Dough: Place all ingredients in a food processor. Form into a ball, wrap in plastic wrap, and refrigerate for at least one hour. Butter a 28 cm (11-inch) springform pan and line it with the pastry, making sure to cover the sides completely. Place it in the freezer. Filling: In a heavy-bottomed skillet, melt the butter and add a pinch of salt. Sauté the leeks until soft, reducing the heat as they cook, for about 30 minutes. Preheat the oven to 400°F (200°C) and place a baking sheet on the lowest rack. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, salt and pepper to taste, and Parmesan cheese. Remove the pastry from the freezer. Reduce the oven temperature to 350°F (180°C). Combine the cooled leeks with the egg and cream mixture and pour it into the prepared tart pan. Bake in the preheated pan until the quiche is golden brown and set (about 30 minutes). Insert a Facusa metal skewer; if it comes out clean, the quiche is done. Let it rest for at least 15 minutes. Unmold it to allow it to set completely and prevent it from crumbling. Let me know what you think in the comments!