Leek quiche with wholemeal quark oil dough

Ingredients for 4 servings:

• 1 large egg(s)
• 200 g wholemeal spelt flour
• 250 g low-fat curd cheese
• 3 tbsp oil
• ¼ tsp salt
• 1 cup of sour cream, approx. 200 g or crème légère or yoghurt
• 2 eggs
• 3 leeks
• 4 carrots
• 1 pack of ham cubes, approx. 125 g, low-fat
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) salt and pepper
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl and mix well with the quark, salt, egg and oil in a food processor. Then wrap in cling film and store briefly in the refrigerator. In the meantime, clean the leek thoroughly. Fry the bacon in a pan. Then remove from the pan and sauté the leek with a little oil. About 5 minutes before the end of the cooking time, add the sliced ​​carrots. In a tall mug, season well with sour cream, crème légèr or yogurt with eggs, salt, pepper and nutmeg and mix well. I always bake the quark and oil dough blind, i.e. I roll out the dough, line my quiche dish with it and leave a nice high edge. Then I cover the dough with baking paper and add pulses to weigh it down. Pre-bake in an oven preheated to 180°C (top/bottom heat) for about 15 minutes on the middle rack. Then remove the pulses and the baking paper and add the leek and sour cream mixture to the dish. Finally, stir in the bacon. Bake in the oven at 180°C (convection oven) for about 40 minutes on the middle rack. Serve sprinkled with chives. Note: Blind baking ensures the whole-wheat dough stays nice and crispy around the edges.