Leek pie with cooked ham without a base

Ingredients for 1 servings:

• 600 g leek, washed and cleaned
• 2 tbsp rapeseed oil
• 4 m.-sized eggs
• 100 ml milk
• 125 g wholemeal spelt flour
• 1 tsp, heaped baking powder
• 200 g cooked ham
• 200 g cream cheese, grainy or cottage cheese
• e.g. nutmeg, freshly grated
• n. B. Sea salt and black pepper, freshly ground
• e.g. margarine for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Low carb recipe for a springform pan

Quarter the washed and trimmed leek lengthwise and cut it crosswise into thin strips. Heat a deep frying pan over medium heat and sauté the leek in the rapeseed oil for about 5 minutes. Immediately season the leek with salt, then season with grated nutmeg and black pepper. Let the sautéed leek cool for 15 minutes. Whisk the eggs and milk in a large bowl and season with a pinch of salt. Stir in the wholemeal spelt flour and baking powder. Chop the cooked ham and thoroughly stir it into the egg, milk, and flour mixture along with the cooled leek and the cream cheese. Grease a springform pan with margarine and pour in the batter. Preheat the oven to 180°C (top/bottom heat) and bake the leek tart for about 45 minutes.