Miniquiches with truffle brie

Name: miniquiches with truffle brie
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 25 g unsalted butter or margarine; 400 g sliced leek; 270 g fresh puff pastry 1 role; 3 medium sized egg; 125 g creme fraiche; 0,25 tl dried nutmeg; 200 g truffle brie; 2 tl olive oil with truffle flavor; 12 semi sundried tomatoes; 40 g watercress

Quiches with leeks, eggs, crème fraîche. nutmeg, truffle brie, tomatoes and watercress.

Ingredients

Kitchen Stuff

4 quiche mold (Ø 12 cm)

Directions

Preheat the oven to 180 ° C. Heat the butter in a frying pan and fry the leek on low heat 10 min.
Meanwhile, fat the quiche molds and lined with the puff pastry.
Beat the eggs with the crème fraîche, nutmeg and pepper and salt. Cut the truffle brie into pieces.
Divide the leeks over the quiche forms. Pour the egg mixture into the molds and divide the pieces of brie over it.
Bake the quiches in approx. 25 min. Slightly under the middle of the oven until brown and done.
Sprinkle just before serving with the truffle oil and put the tomatoes and watercress on them.