Angie's Leek Quiche

Ingredients for 1 servings:

• 500 g flour
• 2 egg yolks
• 1 tsp salt
• 160 g butter, cold, in flakes
• 150 ml water, ice cold
• 1 kg leek
• 1 tbsp oil, for frying
• 1 tbsp butter
• 300 g cream, sour
• 3 eggs
• 300 g cheese, grated, e.g. Emmental or medium-aged Gouda
• 75 g dried tomatoes
• salt and pepper
• Nutmeg, freshly grated
• Caraway powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian, with dried tomatoes as a bacon substitute, serves 8 pieces

For the dough, place flour on a baking board or tabletop and make a well in the center. Add the egg yolk and salt to the well and whisk lightly. Sprinkle butter flakes over the dough and chop well with a large knife, gradually adding the water. Finally, knead everything into a smooth dough. Shape into a ball, wrap in foil, and chill for at least 30 minutes. Meanwhile, trim the leeks and cut only the white parts into half or quarter rings (depending on the thickness of the stalks). Heat the butter and oil in a large pot and sauté the leek rings for a good 5 minutes, stirring continuously. Let cool slightly, then stir in the sour cream, eggs, and cheese. Finely dice the sun-dried tomatoes (works well with scissors!) and mix in. Season to taste with salt, pepper, nutmeg, and caraway powder—you can use whole caraway seeds if you like. Roll out the dough on a greased or parchment-lined baking sheet, forming a small edge. Prick the dough several times with a fork. Preheat oven to 200°C (170°C fan-assisted) and bake the quiche base on the middle rack for 10-15 minutes. Spread the leek mixture over the pre-baked base and bake the quiche for another 20-25 minutes. Serve warm or cold; it’s also ideal for a party buffet! If the leek topping is too generous for one tray, mix the rest into cooked pasta and bake in the oven in a casserole dish at 200°C for 15-20 minutes. This makes another great lunch!