Leek and mushroom quiche with bacon

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 1 tsp salt
• 160 g butter or margarine
• 1 egg(s)
• 80 g water
• Butter or margarine for the mold
• 125 g bacon cubes
• 650 g leek
• 170 g mushrooms, from the can
• 1 tbsp flour
• salt and pepper
• Nutmeg, freshly grated
• 200 g cream
• 200 g sour cream
• 1 egg(s)
• Rapeseed oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

for a 28cm springform pan

Knead all the ingredients for the shortcrust pastry together and let the dough rest in the refrigerator for one hour. Halve the leek lengthwise, wash thoroughly, drain, and cut into 1 cm wide strips. Place the canned mushrooms in a sieve and drain well. Heat a little rapeseed oil in a large pan and fry the bacon cubes. Add the leek and sauté until al dente, stirring occasionally. Season with salt, pepper, and nutmeg. Add the mushrooms to the pan. Stir the flour into the leek and fry briefly. Add the cream, let it reduce slightly, and then remove the pan from the heat to cool. Mix the sour cream with the egg and stir into the cooled filling. Grease a 28 cm springform pan well with butter or margarine. Roll out the shortcrust pastry and place it in the springform pan, pulling the pastry up the edges. Pour the filling into the springform pan. Bake in an oven preheated to 200°C top/bottom heat for about 45 minutes on the middle rack until crispy brown.