John Myers
Ingredients for 4 servings:
- 1 dough (quiche dough), rolled out
- 3 tbsp spelt semolina or wheat semolina
- 150 g bacon cubes
- 2 leeks
- 2 eggs
- 250 g sour cream
- 200 g grated cheese, e.g. Gruyère
- 100 ml cream (whipping cream)
- 3 pinches of nutmeg, freshly grated
- 1 tsp paprika powder, hot
- some salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
easy and fast
Preheat the oven to 200°C fan/gas mark 1. Line a round baking pan with the rolled-out quiche dough and prick the dough several times with a fork. Sprinkle the spelt or wheat semolina over the quiche base. Slowly fry the bacon cubes until translucent. Halve the leek lengthwise and cut into rings (“half rings”). Add the leek to the bacon, cover the pot, and sauté the leek at half temperature until al dente. Meanwhile, beat the two eggs. Add the sour cream, grate the cheese, and stir in the whipped cream. Season the mixture with freshly grated nutmeg, hot paprika, and salt and pepper to taste, depending on the grated cheese. Pour the topping onto the quiche dough and smooth it down. Place the quiche in the oven on the second-to-lowest rack for 30 minutes.
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