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Week Without Meat: quiche with leek and a salad with ‘flageolet beans’

Many cheeses contain animal rennet which is used to make the cheese curdle (become thick). The content of a calf’s stomach is used for this rennet, which means that cheeses containing this rennet are actually not vegetarian.

Fortunately, there are several vegetarian options that use vegetable or synthetic rennet. Do you want to make sure that your cheese is completely vegetarian? Always check the packaging with the ingredients to see if there is animal rennet in the cheese.

Make a quiche

Cut the leek into rings, approximately until the green leaves begin. Coarsely chop the garlic and grease the quiche tin.

Tip: use a mold with a removable bottom. This allows you to easily cut the quiche later. Do not use such a mold with a tarte tatin or a dish with a lot of moisture, because it will run out.

Roll out the dough and place it loosely over the quiche pan. Press the dough well into the sides and be careful not to tear it. Then remove the excess dough.

Tip: don’t throw away the leftover dough! You can make a new sphere out of this and freeze it so that you can reuse it.

Blind bins

For the best results, first ‘blind bake’ the dough for the quiche. This way you ensure that the bottom is properly cooked.

Place a piece of baking paper in the bottom and add dried chickpeas, rice or dried lentils. This ensures that your dough does not rise and that it is cooked evenly.

Place the dough in the oven and bake it for about 10 minutes at 180 ° C.

Make leek filling

Put a pan on the stove with a little bit of neutral oil. Put the leek in the pan and fry it briefly, until it becomes a little soft. It doesn’t have to be done completely, because the leeks will also be put in the oven. Also fry the garlic after a few minutes.

Remove the quiche tin from the oven and pour the chickpeas back into the jar or container they came from: you could very well use it again!

Your dough should not be really brown now, but it should have been cooked for the first time to close properly. This is important because you will be adding a moist mixture later and you do not want the dough to leak.

Grab a bowl and add the eggs, crème fraîche and cheese. Also add the leek and garlic mixture along with a pinch of salt and pepper. Mix everything together well.

Pour the leek mixture into the quiche base and spread well with a spatula. Pour slowly and do not empty your bowl immediately, because you may have too much and the quiche will overflow.

Then slide the quiche in the oven and bake it for about 30 minutes at 180 ° C.

Make salad

With the warm, cheesy quiche, Hugo prepares a lukewarm salad with bell pepper and flageolet beans. The second is less complicated as it sounds, because these are simply beans. If you can’t find flageolet beans, regular beans are also fine.

Cut the peppers into strips or pieces, whatever you like. Then crush the garlic and cut it into chunks. Not too fine, because you are going to bake these later and if you cut them too small they will burn.

Peel and cut the onion into half rings and then put a pan with oil on the fire.

Fry the onion and add the garlic and bell pepper after a few minutes. For the last minutes, add the capers and a pinch of salt and pepper.

Deglaze the vegetables with wine vinegar or cherry vinegar, depending on what’s available. According to Hugo, cherry vinegar is a very good option with this dish, but to his great regret, this is no longer available in many stores.

Turn off the heat and let the vegetables cool until they are lukewarm. Cold is also possible, depending on what you like in a salad.

Rinse the flageolets under the tap and roast the pine nuts in a dry frying pan. After a while, add some salt as well, so that it can absorb the released fats.

Put the vegetables in a bowl and add the washed beans. Mix everything well and add the arugula at the very last moment.

Finishing the dish

Remove the quiche from the oven and let it cool for at least 10 minutes to allow the filling to set.

Then (if you have a removable bottom) push the bottom out of the edge and cut off a tip. Place these on a plate and spoon a little salad on the side. Top it all off with some toasted pine nuts.

Enjoy your meal!

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