Leek and pine nut quiche with Matawin Fondue
- Matawin Fondue
- 1 rolling pin and short crust pastry (or homemade short crust pastry)
- 3 leeks
- 6 eggs
- 30 mL (2 tablespoons) fresh cream
- 50 g (1/3 cup) pine nuts
- 1 pinch of nutmeg
- Salt and pepper (to taste)
- Spread and roll out the short crust pastry. Set aside.
- Wash and slice the leeks. Roast them in a skillet (until they turn golden brown). Place the leeks on the short crust pastry.
- Dry roast the pine nuts in a skillet. Sprinkle leeks with pine nuts.
- Preheat the oven to 350°F.
- Beat eggs, cream, salt and pepper and nutmeg. Pour mixture over leeks.
- Break up pieces of (uncooked) fondue mixture and spread over egg mixture.
- Bake for 30 to 40 minutes.
The varieties of quiches are infinite and always so simple to prepare. That’s why they are so popular.
*There are many gourmet variations when quiche is featured at dinner: bacon, shrimp, mushrooms, zucchini, ham, tuna, etc. For a unique quiche, don’t forget to top it with oozing fondue before putting it in the oven.
Our Matawin Fondue is made with Matawin beer from the À la Fût microbrewery in Saint-Tite. This unique beer is aged six months in oak barrels, which gives it woody and fruity notes and makes it a wonderful complement to Quebec cheeses.