#double cream

[ Dark Cream Week Prompt Link ] hosted by @zu-is-here

This Simple Leek Quiche makes a tasty dinner even when you're a bit knackered. The leeks here needn't be cooked before they go on the tart crust, which saves times and energy, and let them retain their piquant flavour! Happy Thursday!

Ingredients (serves 4 to 8)

3 large Garden Leeks

415 grams/14.6 ounces chilled Pâte Brisée

6 large eggs

¾ cup double cream

3 heaped tablespoons crème fraîche or sour cream

1/2 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

nutmeg

Thoroughly rinse Garden Leeks under cold water, removing any dirt.

Cut Leeks into thick slices, and set aside.

Preheat oven to 200°C/395°F.

Roll Pâte Brisée out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pâte Brisée and fill with dried beans or rice. Blind bake the Pâte Brisée crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in crème fraîche, fleur de sel and black pepper. Grate in about ¼ teaspoon nutmeg.

Arrange raw Leek slices onto the tart crust. Pour egg and cream mixture evenly all over. 

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Cheesy, Creamy Leek & Bacon Linguine

Grey Goose French Coffee !

Ingredients:

35 ml Grey Goose La Poire

75 ml warm speciality filter coffee

15 ml demerara sugar syrup

Double cream

Garnished with ground nutmeg

Preparation:

Build all the ingredients into a French coffee glass (or similar), and float the double cream on top. 

Voilà!