Dolcelatte, Tomatoleek Nutty Croustade Recipe

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Servings: 4

Ingredients

Cost per serving $1.65 view details
  • 175 gm Fresh wholemeal breadcrumbs, (6oz)
  • 50 gm Butter or possibly margarine, (2oz)
  • 125 gm Grated Cheddar cheese, (4oz)
  • 125 gm Minced mixed nuts, (4oz)
  • 1 x Clove garlic, finely minced
  • 50 gm Butter, (2oz)
  • 3 x Leeks, thickly sliced
  • 25 gm Plain flour, (1oz)
  • 300 ml Lowfat milk, ( 1/2 pint)
  • 50 gm Dolcelatte cheese, roughly minced (2oz)
  • 4 x Tomatoes, deseeded and roughly minced Salt and grnd white pepper
  • 50 gm Minced mixed nuts, (2oz)
  • 4 Tbsp. Fresh wholemeal breadcrumbs

Directions

  1. Preheat the oven to 220 C, 425 F, Gas Mark 7.
  2. Place breadcrumbs in a large bowl, rub in the butter then add in the cheese, nuts and garlic.
  3. Press the mix into a 18 x 28cm (7 x 11 inch) tin. Cook in the preheated oven for 15-20 min.
  4. Reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
  5. Heat the butter in a saucepan add in the leeks and saute/fry for 5 min. Stir in the flour.
  6. Gradually blend in the lowfat milk, stirring continually. Bring to the boil, then reduce the heat to a simmer for 2-3 min.
  7. Stir in the dolcelatte cheese and tomatoes and simmer for a further 2 min to heat the cheese. Add in seasoning to taste.
  8. Spoon the sauce over the breadcrumb base and sprinkle with nuts and breadcrumbs.
  9. Place the croustade in the oven and cook for 20 min. Serve immediately with a crisp green salad.
  10. NOTES : An alternative to a traditional quiche, with some interesting flavours.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 270g
Recipe makes 4 servings
Calories 649  
Calories from Fat 466 72%
Total Fat 54.16g 68%
Saturated Fat 22.98g 92%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 674mg 28%
Potassium 610mg 17%
Total Carbs 26.72g 7%
Dietary Fiber 5.3g 18%
Sugars 8.88g 6%
Protein 19.79g 32%
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