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Potato-leek tart
Quiche of potato and leek with cheddar in puff pastry.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cook the potatoes for 10 minutes in water with salt. Drain and let cool.
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Meanwhile, grease the quiche mold with the oil and cover it with the puff pastry.
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Cut the leeks in length, wash and cut into rings. Heat the oil in a frying pan and fry the leek for 8 minutes on low heat. Season with salt and pepper.
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Spoon the leek into the mold and place the potatoes in between.
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Beat the eggs and add the whipped cream. Grate the cheese above it. Season with salt and pepper. Pour over the leeks and potatoes.
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Fry the cake in about 45 minutes until golden brown and done. Yummy! .
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Nutrition
875Calories
Sodium29% DV705mg
Fat92% DV60g
Protein48% DV24g
Carbs19% DV57g
Fiber32% DV8g
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