Quiche with apple and leek

Ingredients for 4 servings:

• 250 g flour
• 170 g butter, cold
• 4 eggs
• 1 large apple
• 1 stalk(s) leek
• 1 cup crème fraîche
• 1 salt
• 1 nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian

For the quiche dough, I mounded the flour directly onto the work surface, made a well in it, cracked one of the eggs, added it, and sprinkled a pinch of salt over it. I then added 150g of the cold butter (we’ll need the remaining knob of butter later) and kneaded everything until a smooth dough formed. The dough now needs to rest in the refrigerator for about half an hour. It’s best to do this in the cheese section of the refrigerator and not in the 0°C compartment, otherwise it will become too firm. I used this time to peel and core the apple, and cut it into small slices. I washed the leek thoroughly and cut it into rings. I melted the remaining butter in a non-stick pan and sautéed the apple and leek pieces with a little salt. Then I added them to a mixing bowl along with the crème fraîche and the remaining 3 eggs. I grated a little nutmeg over it and mixed everything well. Time to preheat the oven to 180°C (top and bottom heat). I took the dough out of the fridge, floured my work surface, rolled it out with a rolling pin, and finally pressed it into a quiche dish lined with baking paper. Now all you need to do is spread the filling from the mixing bowl into the dough. Make sure there aren’t too many individual leek ends sticking out of the mixture, otherwise they’ll get too brown too quickly. I first placed the quiche on the floor of the oven for 20 minutes, then left it on the middle rack to bake for another 25 minutes. This way the base gets nice and crispy and doesn’t get moist. After a total of 45 minutes, I took the quiche out and, after letting it cool briefly, also took it out of the dish. I then cut it into 8 equal pieces with a pizza cutter.