Leek quiche with curry

Ingredients for 4 servings:

• 250 g wheat flour
• 100 g butter, cold
• 4 eggs
• 2 tbsp water
• 1 tsp salt
• some paprika powder, mild
• 2 stalk(s) leeks
• 2 tbsp olive oil
• some salt and pepper
• 3 tbsp cream
• 2 tsp curry
• 4 tbsp cheese, grated Gruyere

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy version, also good as a mini quiche

To prepare the shortcrust pastry, put the flour in a bowl and grate the cold butter over the flour. Add one egg, water, cream, and salt, and quickly knead into a dough. Chill for 30 minutes. During this time, finely slice the leek and sauté in olive oil for about 5 minutes. Season with salt, pepper, and paprika. Mix the cream, the remaining eggs, cheese, and curry powder. Place the rolled-out pastry either in a greased springform pan or, for mini quiches, in a muffin tin lined with baking cups. Stir the cooled leek into the cream, curry, egg, and cheese mixture and spread over the pastry. Bake at 200 degrees Celsius for about 30 minutes. Can be eaten hot or cold. It can also be prepared in advance, frozen, and briefly defrosted in the oven when needed.