Quiche de Alho-Poró

Quiche de Alho-Poró is a delightful Brazilian brunch dish featuring a creamy filling of leeks and eggs encased in a flaky crust. This healthy version is perfect for a light yet satisfying meal, packed with flavor and nutrients.

Ingredients

• Whole wheat flour - 100 grams
• Butter - 50 grams
• Cold water - 3 tablespoons
• Leeks - 1 medium, sliced
• Eggs - 2 large
• Milk - 100 ml
• Low-fat cheese - 50 grams, grated
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine the whole wheat flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Add cold water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
4. In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until soft, about 5-7 minutes. Season with salt and pepper, then set aside.
5. In a bowl, whisk together the eggs, milk, nutmeg, and half of the grated cheese until well combined.
6. Roll out the chilled dough on a floured surface and place it into a 20 cm (8 inch) pie dish, trimming the excess.
7. Layer the sautéed leeks evenly over the crust, then pour the egg mixture on top.
8. Sprinkle the remaining cheese over the quiche.
9. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly golden.
10. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 185 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from leeks, supporting immune health.
• Whole wheat flour provides fiber, aiding in digestion and promoting satiety.

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