Leek Cake / Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the shortcrust pastry:
- 100 g corn or buckwheat round
- 100 g brown rice, round
- 100 g millet, round
- 50 g amaranth, round OR
- 350 g flour
- 1 pinch (s) cane sugar
- 1 teaspoon sea salt
- 175 g mararine, up to 250 deli / other / butter
For the filling:
- 2 tablespoon olive oil, up to 3 / other
- g 1,000 leek
- 1 can (s) tomato (s), peeled
- 3 egg (s), separated
- 200 g sweet cream
- 150 g cheese, (up to 250 coarsely rated Gouda cheese)
- 3 tablespoon buckwheat, up to 5 mixed / other flour
- sea-salt
- Nutmeg, freshly grated
- Pepper, amount according to taste
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the flour to margarine, chill for about 30 minutes (I took the frozen cabinet).
- In the meantime, wash the leeks thoroughly, cut into 1-2 cm thick pieces, wash again, shake thoroughly dry in a colander, sauté in the olive oil, add the peeled tomatoes, for a maximum of 10 minutes, strain the liquid, save or drink.
- Let the whole thing cool down a bit.
- Add cheese, except for 50 g, + spices + egg yolk + flour, stir. Beat the egg white with a pinch of salt until stiff, fold in carefully. Divide the dough into 3 greased jenaglass bowls, cover the base + form a rim.
- Spread the leek mixture in all 3 bowls (I often have a leftover, depending on how much of the leek I have to dispose of, I put it in an extra bowl), smooth it out, cover with the remaining Gouda cheese + sprinkle with turmeric (for Eye).
- Bake at 160 C, without preheating, for approx. 40 minutes, golden brown.
- If you want + like, you can add 150 - 200 g, smoked lean bacon or raw ham, diced. Since the leek cake is not thrown out, it is advisable to bake it in portions. With beer or wine.
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