John Myers
Ingredients for 4 servings:
- 400 g flour
- 6 tbsp milk
- 6 tbsp oil (sunflower oil)
- 150 g quark (low-fat quark)
- 1 packet of baking powder
- 1 pinch of salt
- 800 g leek
- 3 eggs
- 3 tbsp butter or margarine
- 3 tsp vegetable broth, instant
- 100 g cheese (old Gouda), grated
- 200 g cheese (medium-aged Gouda), grated
- 200 g crème fraîche
- 1 cup water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Knead the flour, milk, oil, quark, baking powder, and salt into a smooth, pliable dough. Roll it out on a buttered baking sheet and sprinkle with the mature Gouda cheese. Trim the leek and slice it into thin rings. Sauté it in the hot butter or margarine for about 5 minutes. Season to taste with the vegetable stock. Add a cup of water if needed, but the mixture shouldn’t be too runny. Whisk the eggs with the crème fraîche and the mature Gouda cheese and pour it over the leek. Mix everything well and pour it onto the dough. Bake at 200°C for 20-30 minutes, until the mixture has set and the cake has a golden brown crust. TIP: This cake is also great for a party. Simply cut everything into small, bite-sized pieces.
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