Every Wednesday Jade has a day off from school. Today she was food gazing in my Saveur magazine and decided she would really like to make the leek and Gorgonzola quiche. She’s really starting to be interested in cooking/eating and excited about any tart; sweet or savory.
She then added eggs, milk and gorgonzola cheese beaten together to the tart. And voila! The buttery puff pastry, savory leeks and creamy Gorgonzola cheese were made for each other! She ate almost half.
1 prepackaged roll of puff pastry
3 large leeks, white part only, thinly sliced
30 grams butter
250 grams Gorgonzola cheese, melted
15 cl milk
Salt and pepper
Preheat the oven to 350 degrees. Line a shallow baking pan or pie plate with parchment paper. Place the pastry on top of the parchment paper and place another piece of paper on top. Weight the pastry down with dry beans or pastry weights and bake for 10 minutes. Remove the second piece of parchment paper, along with the beans or weights and set the prebaked pastry aside.
Saute the leeks in the butter for about 15 minutes and put inside the pastry.
Melt the Gorgonzola in the microwave for about 1 1/2 minutes. Set aside to cool.
Beat the eggs, cheese and milk together until well blended and add to pastry.
Bake for 25-35 minutes until lightly browned. Eat almost immediately.