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 (Type 1050); 80 g Butter or margarine; 5 egg (size M); 7-10 Tbsp Salt; 600 g Leeks (leek); 150 g Deep-sea crab meat; 1 TABLESPOON Lemon juice; 75 g medieval Gouda cheese; 250 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Sesame; 7-10 Tbsp Dill

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Flour (Type 1050)
80 g Butter or margarine
5 egg (size M)
7-10 Tbsp Salt
600 g Leeks (leek)
150 g Deep-sea crab meat
1 TABLESPOON Lemon juice
75 g medieval Gouda cheese
250 g Schmand
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 teaspoon salt and 2-3 tablespoons cold water to a smooth dough. Chill for 30 minutes. In the meantime, clean, wash and cut the leek into pieces. Blanch briefly in boiling salted water. Sprinkle prawns with lemon juice. Coarsely grate cheese. Mix remaining eggs, sour cream and 2/3 of the cheese.
2
Season with salt, pepper and nutmeg. Roll out the dough to the size of the mould and press the rim firmly. Fill leek and crabs into the form. Pour egg milk over it. Sprinkle with sesame seeds. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 45-50 minutes. Garnish leek-crab quiche with dill and serve