Leek Quiche

Ingredients for 6 servings:

• 300 g flour
• 150 g margarine or butter, from the refrigerator
• Salt
• 1 egg(s), from the refrigerator
• 2 kg leeks
• 4 eggs
• 1 cup crème fraîche
• 200 g cheese, grated
• 200 g ham or streaky bacon
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Quickly make a shortcrust pastry from the egg, flour, salt, and margarine. Cover and refrigerate for 30 minutes to rest. In the meantime, trim and slice the leek into rings, wash the leek, and sauté it in a saucepan for 10-15 minutes while it’s still dripping wet. During this time, beat the eggs with the crème fraîche, half the cheese, and the eggs, and season well. Finely dice the bacon or ham and fry or fry in a little butter. Pour the pastry into a quiche dish or a springform pan (28 cm in diameter) and create a 3 cm high rim. Pierce the pastry with a fork to prevent it from bubbling during baking. Pre-bake at 180°C on the middle rack for about 20 minutes. Spread the well-drained leek and ham in the dish and pour the topping over it. Sprinkle with the remaining cheese and bake for about 30 minutes at 180°.