Whenever we are in a French supermarket we buy a package of chicken liver confit. They have already been slow-cooked in duck fat, so at home all we have to do is to give them a nice tan in a dry, hot pan.
But you can use normal chicken livers of course.
At the same time we soften, in butter, the white of 4 big leeks and 1 onion, cut into rings. A round baking tin is covered with store-bought puff pastry. Then the pastry is covered with baking paper and held down with coins or beans and pre-baked for 10 mins in a 200° C oven.
At the same time we soften, in butter, the white of 4 big leeks and 1 onion, cut into rings. A round baking tin is covered with store-bought puff pastry. Then the pastry is covered with baking paper and held down with coins or beans and pre-baked for 10 mins in a 200° C oven.
After removing the weights and the sulpherised paper the tin goes back in the oven for another 10 mins. Then lower the temperature to 185°.
Then the baked pastry is filled with the softened leeks and onion, chicken livers are put on top and last but not least slices of good Camembert are covering it.
Finally beat 3 eggs with 250 cl crême fraiche and some black pepper.
Pour the mixture in the quiche. Bake for another 30-35 mins till golden brown:
Pour the mixture in the quiche. Bake for another 30-35 mins till golden brown:
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