Bacon and leek quiche

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 1 egg(s)
• 2 tbsp milk
• Butter, for the mold
• Breadcrumbs, for the mold
• 500 g leek
• 150 g bacon, diced
• 2 tbsp butter
• 1 cup sour cream
• 2 onions
• 1 pinch of nutmeg
• ½ tsp salt
• 1 tsp pepper
• 1 pinch(s) of cayenne pepper
• 3 eggs
• some water
• 100 g cheese (Gouda), old, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

for a 28-piece mold

Knead the flour, butter, egg, milk, and salt into a smooth dough. Let the dough rest in the refrigerator for about 30 minutes. Clean the leeks, halve the stalks lengthwise, and slice into 2-3 cm wide rings. Halve the onion and slice into wide rings. Dice the bacon, if desired. Melt the butter in a pan and fry the bacon for a while. Add the leeks and onions to the pan and sauté with a little water for about 5 minutes, until the leeks are still firm to the bite. Season with salt and pepper and let cool. Grease the springform pan with butter and sprinkle with breadcrumbs, then line it with the rolled-out dough. Mix the eggs, sour cream, and cheese and season with salt, pepper, nutmeg, and cayenne pepper. Stir in the cooled leek and bacon mixture. Place on the dough and bake at approx. 200° for 35-40 minutes on the middle rack.