While Autumn season is to approach, we still enjoy to serve our meals outdoor, in our green terrace, surrounded by flowers, new plants and small bushes. At lunch time, we prepared an inviting quiche with rings of leek and fresh local cheese and a light salad made of curls of carrots, slices of tomatoes and of granny smith apples, iceberg lettuce. The quiche had home made pâte brisée as for appetizing base.

For those, who like to make their own pâte brisée, the necessary ingredients are: 140 gr wheat flour, 60 gr butter, an egg, 40 ml water, a sprinkle of sea salt. Mix all the ingredients together, until the dough will be compact. Place it in the fridge to rest for a couple of hours or, if you prefer, you can make it even the day before you have got in mind to prepare the quiche.

When it is time for baking your pâte brisée, make a disc of it using a rolling pin. Place it in a greased baking tray (help yourself with plastic wrap or baking paper on the work table to make easier the transfer of the pâte brisée in the baking tray). Make small holes on the pâte brisée using a fork. Fix a disc of baking paper on it. Then, place a smaller baking tray on the surface of the pâte brisée and fill it with legumes such as beans, in order to have a well baked flat base of pâte brisée under it as result. Bake the pâte brisée in the oven 180° C for 30 minutes.

The following ingredients will be necessary for the filling: a couple of leeks, some butter, a spoon of extra virgin olive oil, 1 egg, 25 ml crème fraîche, 50 gr fresh local cheese, a sprinkle of salt and pepper. First of all, make rings of the leeks. Cook them gently in a pan with some fresh butter, extra virgin olive oil, little water and a sprinkle of salt for about 10 minutes until they will taste tender.

Beat the egg in a bowl, add the crème fraîche, a sprinkle of sea salt and pepper and keep on whipping. In the meanwhile, the base of pâte brisée should look crisper and almost done, so, remove the baking tray from the oven for little moments, add the rings of leeks, small pieces of fresh local cheese. Gently pour also the mixture of egg and crème fraîche covering the surface of the tart. Keep on baking for about one more half an hour. Serve the quiche still warm and some good fresh salad.

Wishing everybody a beautiful September weekend.