Cheese-Leek Quiche with Herbs

Ingredients

• 250 g flour
• 125 ml milk
• 21 g fresh yeast (0.5 cube)
• 1 pinch sugar
• 2 tbsp olive oil
• Salt
• 400 g vegetable onion
• 2 stalks leek
• 2 tbsp butter
• 80 ml dry white wine
• Salt
• pepper (ground)
• 200 g Cream cheese
• 50 ml milk
• 3 eggs
• 3 tbsp chopped parsley
• 1 tbsp chopped thyme
• 0.5 lemon (juice)
• flour (for work surface)
• fat (for pan)
• parsley (for garnish)

Instructions

1. 1.

   Stir the yeast into the milk with sugar until smooth. In a bowl combine flour, oil and salt; add the yeast mixture and knead well with an electric hand mixer’s dough hook. Let rise in a warm place for about 45 minutes. Preheat oven to 200 °C (Oven + fan).

2. 2.

   Peel and slice the onions into rings. Clean and cut the leeks into rings. Melt butter in a pan, sauté onions and leeks, pour in wine and simmer for ~15 minutes until liquid evaporates. Season with salt and pepper. Mix cream cheese, milk, eggs, herbs and lemon juice; season again. Roll out dough on floured surface, line a tart tin and press dough into it. Spread leek mixture over the base, pour the cheese custard on top and bake in preheated oven for 35–40 minutes. Cut into pieces and serve garnished with parsley.