Summary

Ingredients

• 600 g leeks, washed and cleaned
• 2 tablespoon rapeseed oil
• 4 medium egg (s)
• 100 ml milk
• 125 g wholemeal spelled flour
• 1 teaspoon, heaped baking powder
• 200 g cooked ham
• 200 g cream cheese, rainy or cottae cheese

Also:

• Nutmeg, freshly grated
• Sea salt and pepper, black, from the mill
• margarine for the mold

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Instructions

1. Quarter the washed and cleaned leek lengthways and cut across into thin strips.
2. Heat a high pan on medium heat and fry the leeks in the rapeseed oil for about 5 minutes. Salt the leek immediately, then season with grated nutmeg and black pepper. Let the steamed leek cool for a quarter of an hour.
3. Whisk the eggs with the milk in a large bowl and season with a pinch of salt. Stir in the wholemeal spelled flour and baking powder.
4. Cut the boiled ham into small pieces and stir thoroughly into the egg-milk-flour mixture with the cooled leek and the grainy cream cheese.
5. Grease a springform pan with margarine and pour in the batter.
6. Preheat the oven to 180 ° C top / bottom heat and bake the leek cake for about 45 minutes.