Whole Corn Quiche with Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g flour (whole wheat flour), very fine
- 60 g butter
- 1 pinch (s) salt
- 1 tablespoon water
- 1 egg (s)
- 600 g leeks
- 100 g onion (s)
- 2 tablespoon olive oil
- 400 ml milk
- 4 egg (s)
- salt and pepper
- Butter for the mold
- 60 g cheese (Emmentaler), rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Chop the flour, butter and salt with a knife, add the water and the egg, knead everything quickly to a smooth dough. Shape it into a ball and let it rest for 1/2 hour.
- In the meantime, clean and wash the leek, cut into strips, peel the onions, also cut into strips. Braise both in oil. Mix the milk with the eggs, season well with salt, pepper and nutmeg, mix with the leek and onion strips.
- Grease a springform pan with a diameter of 28 cm, roll out the dough and fill it into the form, forming a 2 cm high rim. Prick several times with a fork and bake at 175 degrees for 10 to 15 minutes without topping. Spread the filling on the bottom and bake for another 25 to 30 minutes. Sprinkle with cheese about 10 minutes before the end of baking.
- Tip: To prevent the base from loosening during blind baking and to keep it straight, cover with parchment paper and put a thick layer of legumes on top.
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