Apple and leek quiche

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 5 eggs
• 125 g butter
• salt and pepper
• 2 tbsp cold water
• 1 onion(s)
• 1 tbsp rapeseed oil
• 1 thick leek stalk(s) , or 2 thin stalks
• 2 apples, sour
• 2 tbsp lemon juice
• 300 g sour cream
• 100 ml cream
• Paprika powder
• nutmeg
• marjoram
• 150 g mountain cheese or Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

vegetarian

Knead the flour, one egg, 125g butter, the water, pepper, and salt into a shortcrust pastry and chill for 30 minutes. Preheat the oven to 200°C (top/bottom heat). Clean, wash, and chop the vegetables. Dice the apples and drizzle with lemon juice. Sauté the finely diced onion in oil in a pan, then remove from the heat and let cool. Stir in the leek rings and diced apple. Grease a springform pan and line it with the pastry, creating a high rim. Prick the pastry several times with a fork and bake it blind for 10 minutes. Whisk the remaining 4 eggs with the sour cream, cream, salt, pepper, and other spices. Remove the springform pan from the oven, add the vegetables, and pour the egg white mixture over the top. Sprinkle with grated cheese. Bake on the middle rack at 190°C (375°F) for 30-45 minutes.