LEEK AND LE MAMIROLLE QUICHE
Step 1: Preparing the Leek Fondue In a pan, brown the lardons on medium heat in a bit of butter until golden. Add leeks and heat for 10 minutes on medium heat,
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Cooking tools:
- Grater
- Pie dish
- Oven
- Skillet
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Plate
Ingredients
- Homemade or store-bought shortcrust pastry (for 1 pie crust)
- 6 large leeks, white part only, washed and thinly sliced crosswise
- 250 ml (1 cup) 35% cream
- 180 ml (¾ cup) lardons
- 4 eggs
- 170 g of Le Mamirolle, grated, without the crust
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