Quiche with leek and bacon from the tray

Ingredients for 1 servings:

• 350 g flour
• 250 g low-fat curd cheese
• 250 g butter
• Salt
• 1 ½ kg leeks
• 400 g bacon, diced, or ham cubes
• 250 g sour cream, (up to 300 g) or sour cream
• 3 eggs
• 150 g cheese, grated, e.g. Gouda or Gruyère
• Salt
• pepper
• nutmeg
• possibly herbs, dried

Instructions

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

Recipe for one large and one small baking sheet. Knead the dough ingredients and let it rest in the refrigerator for 1 day. The next day, roll out the dough and spread it on the baking sheets, forming a raised edge. Preheat oven to 180°C. Halve the leek, wash it, cut it into pieces, and sauté it in plenty of butter. Then mix the leek with bacon cubes, sour cream, cheese, and eggs. Season with salt (careful: the bacon is already salty), pepper, and nutmeg, and stir in a few herbs to taste. Spread the mixture over the dough and bake in the oven for about half an hour. Tip: You can also bake the quiche the day before your guests arrive. Make the dough two days in advance. Then either serve it cold or briefly warm it in the oven. The quiche also tastes vegetarian, or with salmon cubes instead of ham/bacon. You can also prepare a vegetarian baking sheet or experiment with other ingredients (salmon, spinach, etc.).