Quiche Lorraine with a Twist
A classic French quiche with leeks and a sunflower seed 'crumble'.
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Ingredients
- 1 each Pie crust (pre-made or homemade)
- 2 medium Leeks
- 1/2 cup Sunflower seeds, raw
- 6 large Eggs
- 1.5 cups Heavy cream
- 1 cup Gruyere cheese, shredded
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Roll out pie crust and place in a pie dish. Prick the bottom with a fork.
- 3Bake the crust for 10 minutes.
- 4While the crust is baking, slice leeks thinly and sauté in a pan with a little olive oil until softened.
- 5In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
- 6Sprinkle sunflower seeds evenly over the pre-baked crust.
- 7Spread the sautéed leeks over the sunflower seeds.
- 8Pour the egg mixture over the leeks.
- 9Sprinkle shredded Gruyere cheese over the top.
- 10Bake for 35-40 minutes, or until the quiche is set and golden brown.
- 11Let cool slightly before serving.
Substitutions
Nuts → Sunflower seeds(avoids Tree Nuts)
Provides nutty flavor and texture. Baked into the crust.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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