Leek quiche with yeast dough

Ingredients for 4 servings:

• 200 g flour
• 1 jar water, lukewarm
• 20 g yeast
• ½ tsp salt
• 1 kg leek
• salt water
• 200 g bacon or smoked pork belly, thinly sliced
• 2 tbsp vegetable oil or clarified butter
• 4 eggs
• 150 g crème fraîche or 150 ml whipped cream
• Salt and pepper, white
• n. B. Nutmeg
• 125 g cheese (raclette cheese)
• 125 g cheese (Edam)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Crumble 20g of yeast into a cup and dissolve it in half a glass of lukewarm water. Put the flour into a mixing bowl, make a well in the center, and add the dissolved yeast and 1/2 teaspoon of salt. Mix well with a mixer, adding enough lukewarm water to form a firm, elastic dough. Cover with a moistened sheet of kitchen paper and let it rise in a warm place for about 30 minutes. Use only the white and light green parts of the leek; avoid the dark green parts due to their high oxalic acid content. Trim, wash, and cut into 1cm-wide rings. Blanch in boiling salted water for 5 minutes, drain, refresh in cold water, and drain well. Cut the bacon into 1cm-wide strips and brown in a pan with 2 tablespoons of vegetable oil, turning occasionally. Remove and let cool. Coarsely grate the cheese. In a bowl, mix the eggs with the crème fraîche or cream. Add the bacon, cheese, and leek, and season with salt, white pepper, and a pinch of nutmeg. Punch down the yeast dough, roll it out, and line a ceramic or earthenware dish with a diameter of about 28 cm and a rim at least 4 cm high. Let it rise briefly in a warm place. Preheat the oven to 180°C. Pour in the leek mixture, smooth it out, and bake, covered, in the preheated oven at 180°C for about 40-50 minutes. Check occasionally with a fork to see if there is any liquid left in the mixture. The leek mixture should be moist when cooked, but there should be no liquid left on the base of the dough.