Magimix COMPACT 3200 XL - Manual (Page 30)

To make the puff pastry
0 1. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted
with the dough blade.
0 2. Process for 30 seconds or until bread crumbs are formed. With the food processor
still running slowly pour in the water until the pastry forms a ball.
0 3. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
0 4. Remove the cling film and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross A .
0 5. Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick
square. Remove the clingfilm and place the butter at the centre of the cross
B and
fold the arms of the cross in towards the centre C .
0 6. Roll the pastry out to form a long rectangle D . Fold it in thirds like a wallet E .
0 7. Turn the pastry 90° and roll the pastry out to form a long rectangle F . Fold it in
thirds like a wallet E .
0 8. Wrap the pastry in cling film and chill for 30 minutes in the fridge.
0 9. Repeat Steps 6, 7 and 8 twice.
10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
To make the filling
0 1. Preheat your oven to 210 °C (gas mark 6).
0 2. Fit the 2-mm grater disc in the midi bowl, grate the cheese and set aside.
0 3. Wash the leeks. Discard the green part and cut the white part into thin slices using
the 2-mm slicing disc in the midi bowl. Set aside.
0 4. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50 ml
water.
0 5. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If
necessary, add a little more water. Season with salt and pepper.
0 6. Prick the quiche base all over with a fork.
0 7. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the
cream, eggs, salt and pepper for 30 seconds.
0 8. Arrange the leeks in the pastry case. Top with the creamy egg mixture.
0 9. Scatter with grated cheese and bake for approx. 30 minutes.
10. Serve piping hot.
Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc.
Leek quiche
50
Preparation: 45 min Resting: 1h30 min Baking: 30 min
Equipment: quiche tin Ø 28-30 cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
A
D
B
E
C
F
E2 R2