Potato and leek quiche

Ingredients for 4 servings:

• 1 tarte flambée dough, frozen
• ½ stalk(s) leek
• 1 clove(s) garlic
• 1 m.-large onion(s), red
• 5 m.-sized potatoes, mainly waxy
• ½ bell pepper(s)
• ½ pack of sheep’s cheese
• 200 g crème fraîche
• 2 large eggs, organic
• some cocktail tomatoes, halved
• e.g. salt and pepper
• n. B. Herbs, Italian

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

quick to make and simply delicious

Place the frozen dough into a prepared quiche dish and prick the base several times with a fork. Pre-cook the potatoes with the skin on for about 15 minutes, then cut them into very thin slices with the skin on. Meanwhile, clean and finely chop the leek, onion, garlic, and bell pepper, and fry them in hot sunflower oil. Add the potato slices and simmer everything together in the pan for five minutes. Season with salt, pepper, and Italian herbs to taste. Mix the crème fraîche with the eggs. Season with salt and pepper. Spread the vegetable mixture over the dough in the quiche dish. Cut the feta cheese into small cubes and distribute. Then spread the egg mixture over the dough and garnish with half a cocktail tomato. Bake for about 35 minutes in a preheated oven at 180°C (top/bottom heat) on the middle rack.