Porre jambon quiche à la Didi

Ingredients for 1 servings:

• 300 g flour
• 1 pinch of salt
• 2 m.-sized eggs
• 125 g butter, cold
• 600 g leek, only the white and light green parts
• 2 tbsp olive oil
• 2 m.-sized eggs
• 100 g cooked ham in one piece
• 200 ml cream
• 1 tbsp cornstarch
• 150 g medium-aged Gouda
• Salt and pepper, black

Instructions

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

Leek and ham cake à la Didi, from a 24 cm springform pan

Line a 24 cm springform pan with baking paper. Slice the leek lengthwise, trim, wash, and cut into rings. Heat the olive oil in a pan and sauté the leek for about 5 minutes. For the shortcrust pastry, knead the flour, salt, eggs, and cold butter in a bowl. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1/2 hour. In the meantime, for the topping, grate the Gouda cheese and cut the ham into 1 x 1 cm cubes. Mix the eggs with the cream, cornstarch, and Gouda cheese. Mix in the slightly cooled leek and the diced ham and season with salt and pepper. Roll out the shortcrust pastry and press it into the bottom of the springform pan, pulling it up the sides by about 3 cm. Pour the leek mixture onto the pastry and place the quiche in a preheated oven at about 200 degrees Celsius (top/bottom heat) and bake for about 35 minutes. Then arrange the quiche and serve.