MAGIMIX Ma Cuisine C 3200 User Manual page 52

LEEK QUICHE
PREPARATION :
1
QUICHE EQUIPMENT: quiche pan Ø 28-30cm
PUFF PASTRY
2 cups all-purpose flour
2 oz softened unsalted butter
½ cup water
7 oz chilled unsalted butter
1 tsp salt
TO MAKE THE PUFF PASTRY
01 Put the flour, the salt and softened butter (cut into pieces) in the bowl fitted with
the dough blade.
02 Process for 30 seconds or until bread crumbs are formed. With the food
processor still running, slowly pour in the water at room temperature until the
pastry forms a ball.
03 Take the pastry out of the bowl, wrap it in plastic wrap and flatten it. Leave in
the fridge for 1 hour.
04 Remove the plastic wrap and place the pastry on a floured worktop. Roll out
from the centre in four directions to form a cross
05 Place the chilled butter between two sheets of plastic wrap. Flatten to form a 1
inch thick square. Remove the plastic wrap and place the butter at the center
of the cross
06 Roll the pastry out to form a long rectangle
07 Turn the pastry 90° and roll the pastry out to form a long rectangle
in thirds like a wallet
08 Wrap the pastry in plastic wrap and chill for 30 minutes in the refrigerator.
09 Repeat Steps 6, 7 and 8 twice.
10 Roll the pastry out into a circle to fit the quiche dish and leave it in a cool place
for 30 minutes.
A
D
50
45
min RESTING :
B
and fold the arms of the cross in towards the center
E .
B
E
1 30
hr min BAKING :
ACCESSORIES :
FILLING
¼ cup crème fraîche or heavy cream
1.4 oz unsalted butter
1.4 oz gruyère cheese
¼ cup water
2 leeks
2 eggs
Salt & pepper
D . Fold it in thirds like a wallet
30
min
E2
R2
A .
C
F
C
F
.
E .
. Fold it