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.