Summary

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

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Instructions

1. To prepare the shortcrust pastry, put the flour in a bowl and grate the cold butter over the flour.
2. Add an egg, water, cream and salt and knead quickly to form a dough. Chill for 30 minutes.
3. 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.
4. Mix the cream, the remaining eggs, cheese and curry together.
5. Put the rolled out dough either in a greased springform pan or, for mini quiches, in a muffin tray lined with baking tins.
6. Stir the cooled leek into the cream, curry, egg and cheese mixture and spread on the dough.
7. Bake at 200 degrees for about 30 minutes.
8. Can be eaten cold and warm. Can also be easily prepared, frozen and briefly defrosted in the oven if necessary.