Flavorful journey to France: Leek quiche with Dijon mustard
The Happy Hamlet is surrounded by the wild nature of south-west France, gardens, forests, prairies, bamboo, valleys and even natural springs - whichever window guests look out, they are surrounded by greenery. Hamlet's unique ambiance is definitely the main reason people fall in love with this place - and why many return. The accommodation is a successful mix of nature, the impressive facility and delicious local Eat. The Guests enjoy there exclusively Dishes prepared from seasonal and local produce. 80% the food used is organic and sourced from nearby farms and other suppliers; the hosts have created a “Foodie Map” listing them.
The private garden with over 20 fruit trees and vegetable patches also offers a wide selection. The great am large, planted garden is that guests - no matter what the season - can enjoy something fresh from the garden, such as tomatoes of various colors and shapes, onions, garlic, asparagus, truffles, Wild herbs, green Beans, peas, or potatoes Red beds. Figs, walnuts, hazelnuts, almonds, pears grow on the treesrese, apples, pears, peasmouth, cherries, pomegranates and even olives.
For the pastry:
– 150 g butter, chilled
– 350 ml of flour
- 1 TL salt
- 1 TL brown sugar
– 50 ml of cold water
For the filling:
– 2 leeks
- 1 tbsp olive oil
– 200 grams of mascarpone
– 2 tablespoons Dijon mustard
– 50 grams of feta
– 50g Parmesan
1. Cut the butter into small cubes and place in a bowl together with the flour, salt and sugar and mix well. Finally add the cold water and form the dough into a ball and let it rest in the fridge for at least 30 minutes.
2. While the dough is cooling, you can prepare the filling: wash the leeks well and cut them into thin slices. Heat some olive oil in a pan or wok and sauté the leeks for about 3-5 minutes so that they become soft. Mix together the mascarpone and Dijon mustard with a spoon or whisk. Finally, fold the leek into the mixture.
3. Preheat the oven to 200°C. Pour the chilled dough into a cake pan greased with olive oil. Press the dough gently with your fingers so that it covers the entire shape and the edges. Prick the dough with a fork to prevent air bubbles from forming during baking. Now bake the dough for 10 minutes.
4. Spread the leek-mascarpone-mustard mixture evenly over the pre-baked dough. Crumble the feta over the mixture with your fingers. Finally, sprinkle over the grated parmesan and, if you like, some salt and pepper. Since the feta already has a salty taste and the Dijon mustard also has a lot of aroma, it is best to season it sparingly. If you want, you can put the quiche in the oven again to let the cheese melt.
The Happy Hamlet recommends serving the quiche with a fresh green salad - bon appetit!
© Photos: Happy Hamlet