Leek quiche with Munster cheese

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 m.-sized egg(s)
• 5 g salt
• Water, cold
• 2 large leeks
• 2 m.-sized eggs
• 20 cl cream
• 10 cl milk
• 30 g butter
• 250 g cheese (Münster cheese)
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Recipe from Alsace

For the dough, rub cold butter pieces into the flour between your hands. Add the egg and knead with the heels of your hands on a floured work surface. If the dough is still crumbly, knead in enough cold water until it is elastic. Shape the dough into a brick, wrap in foil and chill for about 30 minutes. For the topping, wash the leeks, halve them lengthwise and cut them crosswise into strips. Heat the butter, add the leeks and sauté over low heat for 20 minutes. Season with pepper and salt and let cool. Preheat oven to 180 degrees. Roll out the dough between floured foil to a thickness of 4 mm. Place in a round, greased baking pan (approx. 25 cm). Prick the dough several times with a fork. Chill the baking pan with the dough for about 15 minutes. In the meantime, beat the eggs with the cream and milk and season. Cut the cheese into 5 mm thick slices. Remove the dish from the refrigerator, spread the leeks on the base, pour in the cream mixture, and top with the cheese slices. Bake for 45 minutes and let cool slightly before serving.