The celebratory weekend has concluded, my sweet family that came to see me with lots of champagne and cocktails have left, and now I am in full nesting mode. I'm thrilled to be at home and to be able to really relax and enjoy our home and the luxury of time. Lazy Sundays are the best, and yesterday while the husband was flipping between the X games and the DIY network, I completely fell in love with a new blog discovery, La Tartine Gourmande.
Bea, the author, has the most beautiful photos of her food and great recipes; I'm hoping it will inspire me to become a great cook. One recipe that I'm dying to try is the leek, zebra tomato, and blue cheese quiche. My mouth is already watering!
Mini quiches with leek, blue cheese and the last Zebra tomatoes of summer
If you want to make this as a big quiche, or 4 individual quiches, I suggest to double the quantities
3 small leeks, chopped (about 3.5 oz)
2 small Zebra tomatoes, sliced
2 Tbsp olive oil
1 onion, sliced thinly
1 garlic clove, chopped
A few coriander seeds
1 thyme twig
1 oz blue cheese, crumbled
2 organic farm eggs, beaten lightly
2 Tbsp whole milk
2 Tbsp crème fraiche
Nutmeg, freshly grated
Salt and pepper
Roll your pastry and place in molds; place to wait in the fridge, covered.
In a frying pan, or sautee pan, heat 2 Tbsp olive oil on medium heat. Add the thyme and coriander seeds, then the leek, onion and garlic. Season with salt and pepper and cook, without browning, for 7 to 8 minutes, until the vegetables are soft; set aside.
In a bowl, combine the eggs, cream and milk. Season with salt and pepper and add a touch of freshly grated nutmeg. Add the parsley.
Arrange the vegetables in the tart shells (make small holes with a fork first) and cover with the batter.
Add the crumbled cheese and slices of tomatoes. Bake for about 25 minutes. Let rest for 10 minutes before eating, so that the batter sets. The quiches can easily be reheated the next day.
photo and recipe via La Tartine Gourmande