Clariy's Leek Quiche

Ingredients for 4 servings:

• 250 g flour
• some salt
• 1 egg(s)
• 100 g butter (or margarine)
• 500 g leek
• 2 tbsp olive oil
• 100 g smoked bacon
• 300 g minced meat, mixed
• salt and pepper
• Garam Masala
• Cayenne pepper
• 2 eggs
• 100 ml cream
• 100 g cheese, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Make a shortcrust pastry from flour, salt, egg, and butter. Shape the dough into a ball and wrap it in cling film and refrigerate for half an hour. Trim the leeks, removing any damaged leaves, slit the stalks, and rinse under running water, then cut into thin strips. Cut the smoked bacon into small cubes and fry in a pan. Add the minced meat, crumble it, and let it brown, adding a little olive oil if desired. Then add the leeks, season with salt and pepper, and sauté until soft. Season generously with garam masala and cayenne pepper. Line the bottom of a springform pan with baking paper and then place the sides on the pan. Do not trim off any excess baking paper; it will help with serving later. Roll out the dough thinly, cut it to the size of the pan, and line the pan with it. Line the sides with the leftover dough. Whisk the eggs with the cream in a bowl, stir in the cooled leek and minced meat mixture, and season generously with the seasonings again. Pour everything onto the pastry base and spread evenly. Sprinkle with grated cheese. Bake at 180°C fan-assisted oven (200°C top/bottom heat) for about 30 minutes on the lowest rack. To serve, remove the quiche from the pan, remove the baking paper from the quiche to a large chopping board, and cut into portions. Serve with a mixed salad, for example.