Leek Quiche

Prep Time.: 15 min. Cooking Time: 35 min. 

(aprox. 6 servings)

Ingredients:

Dough:
2 Eggs
1 cup All Purpose Flour
1 cup Whole Wheat FLour
150 grs Unsalted Margarine/Butter (1 ⅓ sticks)

Filling:
4 Leeks, chopped and clean*
2 Onions, chopped
2 tbsp EVOO (Extra Virgin Olive Oil)
1 cup + 4 tbsp Shredded White Cheese (i.e. Mozzarella, Provolone or any combination)
1 cup Light Cream
2 Eggs
1 tsp Nutmeg
Salt & Pepper to taste


Preparation:
Preheat the oven at 375º.

1) For the dough: Mix all the ingredients in a stand mixer. Place in an ovenproof pie dish and flattern by pressing with the fingers and knuckles. It often has a lumpy texture so it is important to press with your hands into the mold to compact it, that way you avoid it to crumble while serving.

2) For the filling: over medium heat sauteé the onions and leeks with the EVOO until golden brown. Set aside to let cool a little. Meanwhile, in a bowl, mix the rest of the ingredients, saving the 4 tbsp of cheese for later. Add the onion and leeks and mix al together. 


3) Pour the mix onto the pie crust.
4) Sprinkle the remaining cheese on top.

5) Bake fo 35-40 minutes, until golden brown.

6) Let cool before serving.

Done! It's ready!

TIP: You can also make individual portions. Use the same recipe on a muffin rack. (see photo)

* To clean the leeks. Cut off the dark green leaves. Cut with a sharp knife in half lengthwise and the make half-rounds. Place them in a bowl with water and separate the different layers with your hands. Let them rest for 10 to 15 minutes. Then, with s spotted spoon, scoop the leek pieces and pat dry with a kitchen towel.  

Eggplant & Olive Salad

Done! It's ready!

Ingredients:
2 Eggplants
4 or 5 Green Onions
3 or 4 Celery
1 ½ cup Manzanilla Olives (small green olives stuffed with red pepper)
4 tbsp Vegetable Oil
Lemon juice
Salt to taste


Preparation:
1) Slice the eggplants in ½ inch rounds, and the cut each slice in small cubes. Let rest for an hour in a bowl with salt.

2) While the eggplants are resting. Clean and cut the green onions, celery and olives in small pieces (same size as the eggplant cubes). And set aside.

3) The eggplant cubes must have drained some water after and hour. Place them in a kitchen towel and pat dry. Heat oil over medium-high and fry the cubes in batches. Place them on a paper towel to absorb the extra oil. (This step takes time -30 to 45 min-, and it can be made a day in advance and keep refrigerated).

4) In a serving bowl, combine all the ingredients, including lemon juice and salt. Serve cold. 

Sephardic Fish in Red Sauce

Ingredients Fish: 1 tbsp EVOO (Extra Virgin Olive Oil) 2 Tomatoes sliced 1 Red Pepper, cut in thinly slices ½ Head of Garlic, peeled and crushed 1 tsp Paprika Salt to taste 1 lb Fish (Salmo, Flounder, Tilapia) cut in chunks Sauce: ½ tbsp EVOO ½ cup Lukewarm Water 1 tbsp Soup Powder (optional) 1 ½ cup Cilantro, just the leaves discard the stems Salt to taste Preparation:

1) In a large skillet, heat olive oil. Add the tomatoes and pepper and sauté for 5 minutes. Add garlic and spices, and sauté for another minute. Be careful not to let garlic burn.

2) Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.

3) Combine the first 4 sauce ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro evenly.
4) Cook covered for 30 minutes uncovered for 10 minutes to let dry any remaining water left on the skillet.


*Recipe by Nechama Cohen, from the book Enlitened Kosher Cooking* 

Done! It's ready!