Leeks and crab quiche

Name: Leeks and crab quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Flour; 80 g butter/margarine; 5 eggs , salt (Gr. M); 600 g Leeks (leek); 150 g Deep-sea crab meat; 1 TABLESPOON Lemon juice; 75 g medieval Gouda cheese; 250 g Sour cream or sour cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Sesame; 7-10 Tbsp Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Flour
80 g butter/margarine
5 eggs , salt (Gr. M)
600 g Leeks (leek)
150 g Deep-sea crab meat
1 TABLESPOON Lemon juice
75 g medieval Gouda cheese
250 g Sour cream or sour cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Sesame
7-10 Tbsp Dill

Directions

1
Mix flour, fat, 1 egg, 1/2 tsp salt and 2-3 tbsp ice-cold water to a smooth dough. Cover and chill for about 30 minutes.
2
In the meantime clean, wash and cut the leek into pieces. Cover and steam briefly in little boiling salted water. Sprinkle prawns with lemon juice. Grate cheese roughly. Mix 4 eggs, sour cream and 2/3 of the cheese. Season with salt, pepper and nutmeg
3
Roll out the dough to the size of the tin and press down firmly at the edges. Fill the leek and prawns into the tin. Pour egg milk over them. Sprinkle with sesame seeds and rest of cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Garnish with dill