Leek quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 250 g flour, 125 g soft fat and some salt in a bowl and knead with your hands. Add the egg and about 1 1/2 tablespoons of cold water and knead to a smooth dough. Cover and put in a cool place for at least 1 hour. In the meantime clean, wash and drain the leek. Cut leek into very fine rings.

2. 2

   Heat 30 g butter in a pan and steam the leek for about 5 minutes. Dust with the remaining flour, sweat it and add cream. Let it boil down for about 2 minutes. Stir in 60 g cheese, season with salt, pepper and nutmeg and set aside. Knead the short pastry again and roll out into a circle (approx. 32 cm Ø) on a floured work surface. Grease a quiche tin (approx. 28 cm Ø), line it with the dough and cut off the excess dough. Prick the base several times with a fork and pre-bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes. Put the leek filling into the tin, smooth it down and sprinkle with the remaining cheese. Spread the remaining fat in flakes on top.

3. 3

   Grease a quiche tin (approx. 28 cm Ø), line it with the dough and cut off the excess dough. Prick the base several times with a fork and pre-bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes. Put the leek filling into the tin, smooth it down and sprinkle with the remaining cheese. Spread the remaining fat in flakes on top. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 25-30 minutes until golden brown. Results in approx. 12 pieces

Nutrition Facts

KCAL
300 kcal

CARBS
19 g

FATS
22 g

PROTEINS
7 g