Leek quiche with wholemeal spelt shortcrust pastry

Ingredients for 4 servings:

• 75 g butter
• 150 g wholemeal spelt flour
• 1 tsp, leveled salt
• 1 small egg(s)
• 1 tbsp water
• 2 stalk(s) leeks, sliced
• 100 g bacon, diced
• 2 tbsp olive oil
• 1 tsp, leveled caraway seeds
• e.g. salt and pepper
• 15 cl whole milk
• 15 cl cream
• 2 m.-sized eggs
• 50 g Gruyère, grated
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

For a 24cm baking pan

For the shortcrust pastry, knead flour, salt, egg, and butter into a smooth dough. Add a little cold water if necessary. Line a 24 cm diameter ovenproof dish with the dough and chill for 1 hour. Dice the bacon and slice the leek. Fry the bacon cubes in olive oil in a pan, add the leek, and sauté until soft. Season with salt, pepper, and caraway seeds. Let cool slightly. Prick holes in the chilled dough with a fork. Spread the leek mixture on top. Sprinkle with cheese. For the topping, mix the milk, cream, and eggs. Season with salt, pepper, and nutmeg and pour over the topping. Bake on the middle rack of an oven preheated to 160°C (top/bottom heat). Increase the temperature to 210°C (425°F) and bake for another 10 minutes. Serve warm, cold, or lukewarm.