Flan Leek and Spinach
45 ml of olive oil
3 large leeks, sliced
500 g spinach
6 Eggs
125 ml flour
250 ml of milk
250 ml cream 35%
250 ml grated Cheddar
Salt and pepper
Paprika to taste
3 large leeks, sliced
500 g spinach
6 Eggs
125 ml flour
250 ml of milk
250 ml cream 35%
250 ml grated Cheddar
Salt and pepper
Paprika to taste
Preheat oven to 200 °
Heat oil in skillet. Sauté leeks 5 minutes over medium heat, stirring frequently. Salt and pepper. Book.
In a saucepan containing a little water, cook the spinach 2 minutes over high heat. Drain and chop coarsely.
In a bowl, beat eggs with flour, milk, cream, until smooth.
Incoporer cheese. Salt and pepper. Book.
Line of washers poivreaux a buttered quiche pan. Top evenly with spinach.
Pour egg mixture over vegetables and sprinkle with paprika.
Bake for 15 minutes. Reduce baking at 180 ° and bake 20 to 25 minutes, until the custard is golden.
Heat oil in skillet. Sauté leeks 5 minutes over medium heat, stirring frequently. Salt and pepper. Book.
In a saucepan containing a little water, cook the spinach 2 minutes over high heat. Drain and chop coarsely.
In a bowl, beat eggs with flour, milk, cream, until smooth.
Incoporer cheese. Salt and pepper. Book.
Line of washers poivreaux a buttered quiche pan. Top evenly with spinach.
Pour egg mixture over vegetables and sprinkle with paprika.
Bake for 15 minutes. Reduce baking at 180 ° and bake 20 to 25 minutes, until the custard is golden.
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