Leek Quiche with Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wheat flour
- 100 g butter, cold
- 4 egg (s)
- 2 tablespoon water
- 1 teaspoon salt
- some paprika powder, mild
- 2 leeks (leek)
- 2 tablespoon olive oil
- some salt and pepper
- 3 tablespoon heavy cream
- 2 teaspoons curry
- 4 tablespoon cheese, grated Gruyere
Print Recipe
Pin Recipe Instructions
- To prepare the shortcrust pastry, put the flour in a bowl and grate the cold butter over the flour.
- Add an egg, water, cream and salt and knead quickly to form a dough. Chill for 30 minutes.
- During this time, cut the leek into fine rings and sauté in olive oil for about 5 minutes. Season with salt and pepper and paprika.
- Mix the cream, the remaining eggs, cheese and curry together.
- Put the rolled out dough either in a greased springform pan or, for mini quiches, in a muffin tray lined with baking tins.
- Stir the cooled leek into the cream, curry, egg and cheese mixture and spread on the dough.
- Bake at 200 degrees for about 30 minutes.
- Can be eaten cold and warm. Can also be easily prepared, frozen and briefly defrosted in the oven if necessary.
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