Quiche with cured pork, leeks and sour cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into cubes. Knead flour, 1/2 teaspoon salt, 1 egg, 1 1/2 tablespoon cold water and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and put in a cool place for about 30 minutes. In the meantime clean, wash and cut leek diagonally into rings. Heat 1 tablespoon of oil in a coated pan. Add the leek and fry for 3-4 minutes.

2. 2

   Meanwhile wash the meat, dab dry and cut into cubes. Remove the leek. Add 1 tablespoon of oil to the frying set and heat up again. Add meat to the pan and fry for 5-6 minutes until brown. Mix 4 eggs, sour cream, mustard and milk. Season to taste with salt, pepper and nutmeg. Grease an ovenproof dish (20 x 30 cm) and dust with flour. Roll out the dough, line the baking tin with it, pressing the rim. Prick the base several times with a fork and sprinkle with breadcrumbs. Add the cured pork loin and leek and top up the quiche with the egg milk. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-50 minutes until golden brown.

3. 3

   Roll out the dough, line the baking tin with it, pressing the rim. Prick the base several times with a fork and sprinkle with breadcrumbs. Add the cured pork loin and leek and top up the quiche with the egg milk. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-50 minutes until golden brown. Wash parsley, dab dry and pluck leaves from the stalks. Finely chop half of the leaves. Remove the quiche from the oven, allow to cool slightly, sprinkle with chopped parsley and garnish with parsley leaves

4. 4

   On 10 pieces:

Nutrition Facts

KCAL
380 kcal

CARBS
18 g

FATS
25 g

PROTEINS
22 g