Quiche with Leek Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g wheat - whole wheat flour
- 150 g butter, cold
- 0.5 teaspoon ½ sea salt
- pepper
- 1 lemon (s), the zest
- 2 small egg (s)
- 500 g leek
- 2 tablespoon olive oil
- 0.5 ½ cup water
- thyme
- sea-salt
- 200 g cheese, rated, or cheese leftovers
- 100 g quark (low-fat quark)
- 2 egg (s)
- 1 cup cream
- Nutmeg - blossom
- 1 tablespoon butter, cut into flakes
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Quickly make a shortcrust pastry from flour, butter, egg, salt, pepper and lemon and leave to rest in the refrigerator for 15-30 minutes. Put the dough in a springform pan or quiche form, form a rim, prick and prebake at 200 ° C for 15 minutes. Cut the leek into fine rings, sauté in olive oil, season to taste and allow to cool. Mix the quark, cheese, eggs and cream and season to taste. Add the leek and spread the mixture over the pre-baked cake. Bake at 175 ° C for another 40-50 minutes.
- TIP: the filling is also suitable as a leek gratin (e.g. with potatoes)!
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