John Myers
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Hearty Cakes – Leek and Cheese Quiche
The perfect hearty cakes – leek and cheese quiche recipe with a picture and simple step-by-step instructions.
salty shortcrust pastry
- 150 g Flour
- 1 Knife point Baking powder
- 1 gestr teaspoon Herbal pieces for sprinkling ‘Italian herbs’ (or herbal salt)
- 1 Egg
- 1 Eßl Water
- 75 gr Ice-Cold, diced butter
Covering
- 1 small Chopped onion
- 300 gr Washed, sliced leek
- 1 Eßl Chopped parsley
- 5 Discs Diced salami
filling
- 1 Egg
- 1 gestr teaspoon Garlic pepper
- 1 cups Sour cream
- 50 gr Grated cheddar
Salty shortcrust pastry
- Quickly knead all ingredients into a dough
- Shape into a ball and wrap in cling film and place in a cool place
Covering
- All ingredients must be sweated briefly
- Brown the onion
- Add the leek and sauté briefly
- Mix in the parsley and salami – remove the whole thing from the heat and let cool down a little
- Grease the Ø26 cm ovenproof dish with oil or butter
roll out dough
- Roll out the cooled dough on cling film
- Place in the greased mold – peel off the film
- Cut the edge
- Spread the cooled ingredients for the topping on the shortcrust pastry
filling
- All ingredients for the filling
- Whisk egg with garlic pepper
- Stir in the sour cream
- Spread the mixture over the cake
- Sprinkle the whole thing with cheese
Bake in a preheated oven with top and bottom heat
- Baking temperature: 200 ° C – Baking time: 40-45 minutes – Enjoy your meal –
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