Leek quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 80 ml water
• n. B. Salt and pepper from the mill
• 2 stalk(s) leeks
• 50 g sour cream
• 3 eggs
• salt and pepper
• nutmeg
• curry
• Vegetable broth, instant
• possibly smoked tofu or feta cheese
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

vegetarian

Knead the flour, butter, and water with a little salt and freshly ground pepper well, and refrigerate for at least 1 hour. If the dough is allowed to rest longer, it will become wonderfully crumbly. Wash the leek, cut it into thin rings, and cook it with a little water and a little vegetable stock until soft. Whisk the sour cream, eggs, and spices together and pour over the leek. Preheat the oven to 200°C (fan oven). If you like, you can also chop smoked tofu or feta cheese and add it to the filling. Roll out the dough and place it in a greased springform pan, leaving a rim. The rim should be about 2-3 cm high and have no gaps. Pour the vegetable mixture into the pan. If the rim is too high, I fold it inwards onto the vegetable mixture. Place the pan in the oven. After 10 minutes, reduce the heat to 175°C and bake the quiche for a total of 40 minutes. The cake should then rest in the oven for a while. Serve with a salad. The cake is also perfect for taking to the office the next day. If you use smaller baking molds, it also makes a great finger food option for a party. The baking time will, of course, be shorter: 20-30 minutes, depending on the size.