Leek quiche

Ingredients for 1 servings:

• 250 g flour
• 1 pinch of salt
• 1 egg(s), size M
• 125 g butter, cold
• Fat for the mold
• 1 stalk(s) leek, large (approx. 550 g)
• 2 tbsp oil or clarified butter
• 2 eggs, size M
• 200 g cream
• 1 tbsp cornstarch
• 150 g Gouda or Emmental, grated
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

tastes good in every season

Cut the leek lengthwise, trim, wash, and cut into rings. Heat the oil or clarified butter in a pan and sauté the leek for about 5 minutes. Whisk the eggs with the cream, cornstarch, and Gouda cheese. Stir in the slightly cooled leek and season with salt and pepper. In the meantime, make the dough. In a mixing bowl, knead the flour, salt, egg, and cold butter into a shortcrust pastry. Pour into a greased 26cm springform pan and refrigerate for about 30 minutes. Spread the leek mixture onto the dough and place in a preheated oven at about 200°C (top/bottom heat). Bake for about 40 minutes. It tastes great at a party with a cold beer, but can also be eaten as a main course.