Leek and Ham Quiche

Name: Leek and Ham Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200 g Flour; 50 g ground almonds (without skin); 125 g Butter; 7-10 Tbsp Salt; 4 Eggs (size M); 2 Leek sticks (leek); 4 discs (25 g each) Cured ham; 1/2 bunch Parsley; 150 g Double cream cream cheese; 75 ml Milk; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

200 g Flour
50 g ground almonds (without skin)
125 g Butter
7-10 Tbsp Salt
4 Eggs (size M)
2 Leek sticks (leek)
4 discs (25 g each) Cured ham
1/2 bunch Parsley
150 g Double cream cream cheese
75 ml Milk
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Knead flour, almonds, 125 g butter, 1 pinch of salt, 1 tablespoon cold water and 1 egg first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap the dough in cling film and let it rest for about 20 minutes.
2
Clean and wash the leeks, first cut them crosswise, then lengthwise in half. If necessary, cut the leek pieces to the width of the mould. Cut the ham slices in half lengthwise and wrap them around the leeks. Wash parsley, shake dry, pluck leaves from the stalks and chop.
3
Mix parsley, cream cheese, 3 eggs and milk, season with salt, pepper and sugar. Grease a rectangular tart tin (approx. 28 x 21 cm) with lift-off base and dust with flour. Roll out the dough on a floured work surface in a rectangle (32 x 25 cm), line the mould with it, press the dough to the edge.
4
Cut off any excess dough. Put leek sticks in it and pour over the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes, if necessary cover with aluminium foil at the end.