Quiche with leek filling

Ingredients for 6 servings:

• 300 g wholemeal wheat flour
• 150 g butter, cold
• ½ tsp sea salt
• pepper
• 1 lemon(s), peel
• 2 small eggs
• 500 g leek
• 2 tbsp olive oil
• ½ cup(s) water
• Thyme
• Sea salt
• 200 g grated cheese or leftover cheese
• 100 g quark (low-fat quark)
• 2 eggs
• 1 cup of cream
• Nutmeg blossom
• 1 tbsp butter, in flakes
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly make a shortcrust pastry from flour, butter, egg, salt, pepper, and lemon and let it rest in the refrigerator for 15-30 minutes. Pour the dough into a springform pan or quiche dish, form a rim, prick the edges, and pre-bake at 200°C for 15 minutes. Cut the leek into thin rings, sauté in olive oil, season to taste, and let cool. Mix the quark, cheese, eggs, and cream and season to taste. Add the leek and spread the mixture over the pre-baked pie. Bake at 175°C for another 40-50 minutes. TIP: The filling also works well as a leek gratin (e.g., with potatoes)!