Summary

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

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 200 degrees (170 degrees circulating air) and prebake the dough base on the middle rack for 10-15 minutes.
5. Spread the leek mixture on the pre-baked base and bake the quiche for another 20-25.
6. Consume warm or cold, also ideal for the party buffet!
7. 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!