Swede and leek quiche

Ingredients for 1 servings:

• 200 g spelt flour type 630 or flour of your choice
• 80 g butter
• 6 tbsp milk
• 3 eggs
• 200 g turnip(s), also called kohlrabi
• 1 thin leek(s)
• 100 ml cream
• 100 ml milk
• 200 g cheese
• some vegetable stock powder for seasoning
• some salt and pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegetarian, for a 26 cm springform pan

Knead the flour with the butter, one egg, and the milk to form a dough and set aside. Peel and grate the swede, then sauté briefly in a pan with the leek, which has been cut into small rings, and season generously with salt and pepper. Preheat the oven to 185°C (top/bottom heat). Pour the dough into a greased 26cm springform pan. If this is difficult, you can roll it out beforehand. The edges should be slightly higher to allow room for the filling. Arrange the vegetables in the center of the quiche. Whisk together the milk, cream, and remaining eggs, and season with vegetable stock powder. Pour everything over the vegetables. Place the quiche on the middle rack of the oven and, after 25 minutes of baking, sprinkle with the cheese. Bake for another 20 minutes, until the cheese is slightly browned.