Cheese quiche with herbs

Ingredients for 5 servings:

• 500 g flour
• 250 g butter, room temperature
• 2 tsp salt, coarse
• 100 ml water, ice-cold
• 1 stalk(s) leek
• 1 bunch of parsley
• 1 bunch of basil
• Sage, some leaves
• 400 g mountain cheese (alternatively Gruyère)
• 100g Gorgonzola
• 4 eggs
• 250 g cream, possibly reduced-fat
• 200 g sour cream
• 100 g sunflower seeds
• some salt and pepper, white from the mill
• Cayenne pepper

Instructions

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

for a baking tray, summery, easy to prepare for the next day

For the dough, knead the flour with cut-up butter, coarse salt, and ice-cold water to form a smooth, supple shortcrust pastry. Wrap the dough in cling film and chill for about an hour. Trim, wash, and very finely chop the leeks. Wash the herbs, pat them dry, and finely chop them, leaving the coarse stems intact. Finely grate the mountain cheese. Finely dice the Gorgonzola. Separate the eggs. Thoroughly mix the egg yolks with the cream and sour cream. Mix in the mountain cheese, leeks, herbs, and sunflower seeds and season with salt (carefully, as the cheese is already salty, and so is the dough!), pepper, and cayenne pepper. Beat the egg whites until stiff peaks form. Knead the dough once more, then roll it out on a lightly floured surface to the size of the baking sheet. Place it on the baking sheet and pull up a border all the way around (this also works directly on the baking sheet). Preheat the oven to 200 degrees Celsius. Fold the egg whites into the cheese mixture. Spread the cheese mixture over the dough and top with the Gorgonzola cubes. Bake the quiche in a preheated oven (center, fan oven 180°C) for 30-35 minutes, until the cheese mixture is golden brown. Let the quiche cool completely, then cut into bite-sized pieces. You can also place a halved cocktail tomato on each piece for a fresher twist. Serve with a mixed salad.