Side Dishes

Curry Leek Flans

Malak Sissaoui
October 29, 2013
8
350 g shortcrust pastry
6 young leeks or whites of Leek
25 cl of fresh cream thick
3 eggs
1 tbsp. EBP Curry
50 g of butter
2 tbsp grated parmesan
4 rounds of pepper
Peel, wash and finely chop the leeks. Melt the butter in a sauté pan, add leeks and let them sweat over low heat for 20 minutes, stirring regularly. Meanwhile, whip the cream with whole eggs, curry and parmesan and pepper. Add the leeks in the preparation and mix well. Preheat oven th.8 (180 ° C). Grease the pie. Garnish the mould of pulp and prick it with a fork. Divide the preparation with leeks in bottom of pie and bake. Bake 20 min. serve hot, warm or cold custard.
Nutritions

Calories
364

Sodium
144mg
6% DV

Fat
17g
27% DV

Protein
6g
13% DV

Carbs
42g
14% DV

Fiber
9g
36% DV
Snack Baked

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Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV