Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter, cold
• 40 ml water, cold
• 1 teaspoon, leveled salt

For covering:

• 1 leek, once lengthways, then cut into half rings
• 1 onion (s), not cut too small
• 150 g ham (katen), diced
• 1 pinch (s) black pepper

For the cast:

• 3 egg (s)
• 175 ml cream
• 175 g cheese (Emmentaler), rated
• salt and pepper
• 75 g pickled cucumber (s), cut into fine cubes
• 10 slices tomato (s), thinly sliced

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Instructions

1. Knead the flour, eggs, water, butter and a leveled teaspoon of salt into a dough. Then wrap in foil and put in the refrigerator for half an hour.
2. First lightly sweat the ham in a pan with a little oil. Shortly afterwards add the leek and onion and continue to sweat everything at low to medium temperature. The ingredients shouldn`t turn brown. Finally season with pepper. Take the pan off the heat and add the pickles.
3. Mix the eggs, cream and grated cheese in a bowl. Add a little salt and pepper, depending on how much the ham is seasoned.
4. After half an hour, take the dough out of the refrigerator and roll it out on a sheet of baking paper into a circle with a diameter of approx. 30 cm. Brush the tart pan with butter and use the baking paper to place or turn the dough out onto the tart pan. Pull off the baking paper upwards. Press the dough lightly to the edge and into the mold with your fingers. Cut off the dough that protrudes over the edge. If there are holes you can fill them up with the cut dough.
5. Now pour the contents of the pan onto the dough and distribute evenly. Then comes the egg-cream-cheese mixture. You may have to spread the cheese a little with a fork. Finally, decorate the quiche with the tomato slices. Press this lightly onto the tart.
6. Bake at 200 ° C top and bottom heat for about 30 minutes. Since I don`t like the quiche too dark, I cover the surface with aluminum foil after about 25 minutes and turn off the stove.