Gluten-free quiche with leek and dried tomatoes

Ingredients for 1 servings:

• 125 g almond(s), ground
• 100 g buckwheat flour
• 100 g flour, gluten-free
• 100 ml olive oil
• 250 g low-fat curd cheese
• 100 g yogurt
• 1 tbsp, leveled salt
• 1 tbsp rosemary, chopped
• 200 g tomatoes, dried
• 1 garlic clove(s)
• 1 kg leek (approx. 4 stalks)
• 5 eggs
• 200 ml cream
• 200 g cheese, grated
• 1 tbsp rosemary, chopped
• some salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Make a dough with almonds, buckwheat flour, gluten-free flour, olive oil, quark, yogurt, 1 tablespoon of salt, and 1 tablespoon of rosemary. Then pour it into a suitable, prepared dish. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Chop the tomatoes, finely chop the garlic, and slice the leek. Sauté the garlic and leek in a pan, then sauté the tomatoes for a moment. Then spread it on the pre-baked crust. Mix the eggs, cream, cheese, and 1 tablespoon of rosemary well, season with salt and pepper. Pour this egg mixture over the leek and tomato mixture, then bake for another 25 minutes at 200°C (400°F).