Leek and ham quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, cold
• 40 ml water, cold
• 1 tsp, leveled salt
• 1 stalk(s) leek, cut lengthwise, then into half rings
• 1 m.-sized onion(s), not cut too small
• 150 g diced ham
• 1 pinch(s) black pepper
• 3 m.-sized eggs
• 175 ml cream
• 175 g cheese (Emmental), grated
• salt and pepper
• 75 g gherkins, finely diced
• 10 slice(s) tomato(s), thinly sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For a 28 cm tart tin, a delight warm or cold

Knead flour, eggs, water, butter, and a level teaspoon of salt into a dough. Then wrap in foil and refrigerate for half an hour. First, lightly sauté the ham in a pan with a little oil. Shortly after, add the leek and onion and continue sautéing everything over low to medium heat. The ingredients should not brown. Finally, season with pepper. Remove the pan from the heat and add the gherkins. In a bowl, mix the eggs, cream, and grated cheese. Add a little salt and pepper, depending on how seasoned the ham is. After half an hour, remove the dough from the refrigerator and roll it out on a sheet of baking paper into a circle with a diameter of approximately 30 cm. Brush the tart tin with butter and, using the baking paper as a guide, place the dough onto the tart tin or turn it out. Peel off the baking paper. Lightly press the dough onto the edges and into the tin with your fingers. Trim any excess dough. If any holes appear, you can fill them with the cut dough. Now pour the contents of the pan onto the dough and spread evenly. Then add the egg, cream, and cheese mixture. You may need to spread the cheese a little more with a fork. Finally, decorate the quiche with the tomato slices. Lightly press them onto the tart. Bake at 200°C (top and bottom heat) for about 30 minutes. Since I don’t like the quiche to be too dark, I cover the surface with aluminum foil after about 25 minutes and turn off the oven.