Leek tart / quiche

Ingredients for 3 servings:

• 100 g ground corn or buckwheat
• 100 g brown rice, ground
• 100 g millet, ground
• 50 g amaranth, ground OR
• 350 g flour
• 1 pinch(s) of cane sugar
• 1 tsp sea salt
• 175 g margarine, up to 250 g deli / other / butter
• 2 tbsp olive oil, up to 3 tbsp /other
• 1,000 g leek
• 1 can/n tomatoes, peeled
• 3 eggs, separated
• 200 g sweet cream
• 150 g cheese (up to 250 g coarsely grated Gouda)
• 3 tbsp buckwheat, up to 5 tbsp ground / other flour
• Sea salt
• Nutmeg, freshly grated
• Pepper, amount according to taste
• Fat, for the shape

Instructions

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

gluten-free

Make a shortcrust pastry from the flour and margarine, chill for about 30 minutes (I used frozen). In the meantime, wash the leeks thoroughly, cut into 1-2 cm thick pieces, wash again, shake thoroughly dry in a sieve, sauté in olive oil, add the peeled tomatoes, and cook for no more than 10 minutes. Strain the liquid, set aside or drink. Let the whole thing cool slightly. Add all but 50 g of the cheese, spices, egg yolk, and flour, and mix. Beat the egg whites with a pinch of salt until stiff, then carefully fold in. Divide the dough between 3 greased Jena glass bowls, covering the bottom and forming a rim. Divide the leek mixture between all 3 bowls (I often have some leftovers, depending on how much leek I have to discard; I put it in a separate bowl), smooth it down, cover with the remaining Gouda, and sprinkle with turmeric (for the visual aspect). Bake at 160°C (convection oven), without preheating, for about 40 minutes until golden brown. If you like, you can also add 150-200g of diced smoked lean bacon or raw ham. Since the leek tart won’t be eaten out, it’s recommended to bake it in batches. Serve with beer or wine.