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The new labels of the Mackè extra virgin olive oil line by Parovel are ready to be “eaten”. Mackè recipelabels are born, quick tips for your everyday cooking.

The label makes you work up an appetite, the recipe helps you satisfy it! They're all yummy suggestions by the food blogger Alessandra Colaci. Passionate about travel, Alessandra revisits dishes from the world cuisine in her own way. All of her recipes are on www.unacasaincampagna.com

Quiche with caramelized leeks and potatoes with sablée pastry and Macké extra virgin olive oil

Ricetta allolio Quiche di porri caramellati e patate con pasta brise allolio Parovel

Ingredients for 6/8 persons:
750 g of leeks
350 g of potatoes
200 g of dairy cheese 60 days
400 ml of cream
4 eggs
1 tablespoon brown sugar
extra virgin olive oil Macké Parovel
salt
pepper

For sablée pastry:
350 g of white flour 00
125 ml extra virgin olive oil Macké Parovel
60 ml of water
1 egg
salt
Prepare the dough: break the egg into a large bowl and whisk with a pinch of salt. Add 250 g of flour and work the mixture with your fingertips until mixture is a sandy compound. Add the olive oil and continue to knead until the mixture will become homogeneous. Add the remaining flour and 100 g of water, gradually. Continue to work adding a little water at a time until you have a smooth dough. The amount of water will vary according to the type of flour used. Form a ball with the dough, wrap it with plastic wrap and let stand for 30 minutes in the refrigerator.
Wash and cut the leeks into rounds. Warm up 3 tablespoons extra virgin olive oil Macké together with a ladle of boiling water in a pan and let the leeks gently simmer seasoning them with a pinch of salt.
Meanwhile boil the potatoes al dente.
When the leeks will become transparent, add brown sugar, slightly raise the heat and, stirring frequently, let them take a light golden color. Remove from heat and allow to cool.
Roll out the sablée pastry into a tart mold greased with extra virgin olive doing the edges join well. Remove the excess dough, prick the bottom with the tines of a fork, cover with greaseproof paper and pour some dried beans or special ceramic balls for baking in white and bake at 180 degrees for 15 minutes.
After this period, remove the baking paper and beans and let cook for 5 minutes.
Meanwhile prepare the appareil for the quiche: mix the cream with the eggs. Add salt and pepper. Mix well to obtain a uniform mixture.
Cover the bottom of the quiche with the grated cheese. Combine the caramelized leeks and boiled potatoes cut into slices. Finish pouring the mixture of cream and eggs and put them to cook in the oven at 180 degrees for 40 minutes.
Remove the quiche from the oven and let it cool before serving. This quiche is also great if prepared in advance and eaten at room temperature.
If you want to make the quiche a little bit lighter, reduce by half the amount of cheese and use a cream with only 18% fat.

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