Leek and zucchini quiche

Ingredients for 8 servings:

• 200 g spelt flour
• 50 g butter
• 50 g oil
• 1 egg yolk
• Salt
• Herbs of Provence
• Fat for the mold
• 2 leeks
• 3 carrots
• 1 zucchini
• cumin
• oregano
• Peanuts, salted
• 1 egg(s)
• 150 ml cream
• Parmesan
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Knead the spelt flour, butter, oil, salt, Provençal herbs, and egg yolk into a dough and line a greased springform pan with it. Cut the leek into small rings. Peel and coarsely grate the carrots. Dice the zucchini. Sauté the vegetables in the pan for about 10 minutes and season with salt, cumin, and oregano. Spread the vegetables on the base and sprinkle with salted peanuts, if desired. Whisk an egg with about 150 ml of cream and spread over the vegetables. Finally, sprinkle with Parmesan cheese. Bake for about 30-35 minutes, covering the cake with foil at the beginning to prevent the vegetables from overbrowning. The cake tastes better if it stands for a day to allow it to mature.