Savory Hazelnut Quiche With Leeks Wrapped In Prosci

Name: Savory Hazelnut Quiche With Leeks Wrapped In Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/8 cups flour; 7 tablespoons salted butter softened; 5 1/2 tablespoons hazelnut mixed, powder; 5 1/16 tablespoons cold water; 3/4 cup sour cream liquid; 2 eggs; 1 yolk; 12 leeks small; 6 slices prosciutto; 2/3 cup fresh goat cheese; 2 tablespoons hazelnuts; vegetable broth 50 cl.; fresh thyme

Servings: persons

1 3/8 cups flour
7 tablespoons salted butter softened
5 1/2 tablespoons hazelnut mixed, powder
5 1/16 tablespoons cold water
3/4 cup sour cream liquid
2 eggs
1 yolk
12 leeks small
6 slices prosciutto
2/3 cup fresh goat cheese
2 tablespoons hazelnuts
vegetable broth 50 cl.
fresh thyme

1
In a bowl, pour en the flour and ground hazelnuts.
2
Make a well in the center and add the butter cut into small pieces. Knead together.
3
Add the water, and quickly knead the dough with your fingertips to get a nice ball of dough.
4
Cover entirely with plastic wrap, and refrigerate for about 30 minutes.
5
Preheat oven to 180 degrees Celsius.
6
Take dough out of the refrigerator, and let stand for about 15 minutes, before rolling out on a floured surface.
7
Spread the dough in a pie mold, cut off edges with a small knife.
8
Lightly prick the pastry with a fork, and bake for about 15 minutes at 180 C.
9
Let cool.
10
In a bowl, mix the eggs and the egg yolk with a fork, then add cream, salt, and pepper.
11
Wash the leeks, then remove the outer leaves, leaving only the tender, white stem.
12
Place the leeks in a baking dish, cover with the vegetable broth and fresh thyme, and bake for 30 minutes until leeks are tender.
13
Drain, and let cool.
14
Use a fork to spread fresh goat's cheese on pie dough.
15
Wrap each leek in a strip of 1 1/2 centimeter wide slice of ham (1 slice for 2 leeks). Place on top of goat cheese.
16
Cover with the custard.
17
Bake for about 20-25 minutes at 180 C until golden brown.
18
After 15 minutes of cooking, sprinkle with crushed hazelnuts.
19
Serve hot with a green salad.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/8 cups flour, 7 tablespoons salted butter softened, 5 1/2 tablespoons hazelnut mixed, powder, 5 1/16 tablespoons cold water, and more.

Yes, Savory Hazelnut Quiche With Leeks Wrapped In Prosciutto falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Hazelnut Quiche With Leeks Wrapped In Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions