Angie`s Leek Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 2 egg yolks
- 1 teaspoon salt
- 160 g butter, cold, in flakes
- 150 ml water, ice cold
For covering:
- 1 kg leek
- 1 tablespoon oil, for frying
- 1 tablespoon butter
- 300 g cream, sour
- 3 egg (s)
- 300 g cheese, rated, e.. Emmentaler or medieval Gouda
- 75 g tomato (s), dried
- salt and pepper
- Nutmeg, freshly grated
- Caraway powder
Print Recipe
Pin Recipe Instructions
- For the dough, place the flour on a baking board or table top, making a well in the middle. Put the egg yolk and salt in the well and whisk gently. Spread flakes of butter on top and chop well with a large knife. Gradually add the water. Finally knead everything into a smooth dough. Shape into a ball, wrap in foil and refrigerate for at least 30 minutes.
- Meanwhile, clean the leek and cut only the white parts into half or quarter rings (depending on the thickness of the bars). Heat the butter and oil in a large saucepan and sauté the leek rings for a good 5 minutes while stirring. Let cool a little, mix in the sour cream, eggs and cheese. Dice the dried tomatoes (works well with scissors!) And mix in. Season with salt, pepper, nutmeg and caraway powder - if you like, you can use whole caraway seeds.
- Roll out the dough on a baking tray that has been greased or lined with baking paper, pressing down a small edge. Prick the dough several times with a fork.
- Preheat the oven to 200 degrees (170 degrees circulating air) and prebake the dough base on the middle rack for 10-15 minutes.
- Spread the leek mixture on the pre-baked base and bake the quiche for another 20-25.
- Consume warm or cold, also ideal for the party buffet!
- If the leek topping is too generous for 1 tray, mix the rest with the cooked noodles and bake in the oven in the baking dish at 200 degrees for 15-20 minutes - this results in another great lunch!
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