Leek quiche

Ingredients for 4 servings:

• 150 g flour
• 1 tsp caraway seeds, roasted
• 50 g butter, in pieces, cold
• 75 ml water, cold
• ½ tbsp butter
• 400 g leek, cut into fine strips
• salt and pepper
• 150 g ham, cut into thin strips
• 100 g grated cheese (Emmental)
• ½ tbsp cornstarch
• 180 ml sour cream (half and half cream)
• 2 eggs
• Paprika powder
• nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

A feast for the palate, hot and cold

For the dough, mix the flour, caraway seeds, and a pinch of salt in a bowl. Add the butter and rub everything into a crumbly mass by hand. Pour in the water, quickly bring everything together to form a dough; do not knead. Flatten the dough, cover, and chill for about 30 minutes. Roll out the dough on a lightly floured surface to a circle about 5 mm thick (about 32 cm in diameter) and place in the prepared dish, pressing the edges firmly all around. Prick the base firmly with a fork. Let the butter foam, add the leek, season with salt and pepper, and simmer uncovered for about 5 minutes. Allow the resulting liquid to simmer uncovered. Leave the leek in a bowl to cool completely. Mix the ham and cheese with the leek and spread everything on the dough base. Mix the cream and eggs with the cornstarch well, season with salt, pepper, nutmeg, and paprika, and spread the glaze over the leek mixture. Bake for approximately 35 minutes on the lowest rack of an oven preheated to 220 degrees Celsius. Remove from the oven, let cool slightly, and cut into pieces. The quiche is delicious hot or cold.