Leek Cake with Dried Tomatoes

Ingredients

• 350 g flour
• 1 egg
• 1 yolk
• Salt
• 3 tbsp milk
• 150 g butter
• 500 g Low-fat quark
• 100 g whipping cream
• 3 eggs
• 1 tbsp Lemon Juice
• 2 Garlic cloves
• 1 stalk leek
• 300 g dried tomatoes (in oil)
• 0.5 bunch Chives
• 4 spring onions (small, young)
• 1 pack of baking beans

Instructions

1. 1.

   Place the flour on a work surface and press a well in the middle. Add egg, yolk, milk, and salt to the well. Distribute butter pieces around and cut through with a knife. Quickly knead the dough into a smooth consistency, roll it out on a floured surface, place it in an elongated quiche pan, and prick it several times with a fork. Cover with parchment paper and fill with baking beans. Blind bake in a preheated oven at 200°C (convection) for about 10 minutes.

2. 2.

   Meanwhile, drain the tomatoes, wash the leek, and cut into long strips. Peel and finely chop the garlic cloves. Wash the chives and shake dry, then slice into rings. Remove the base from the oven, discard the parchment with peas. Mix quark with cream and eggs, season with lemon juice, pepper, and salt.

3. 3.

   Cut the dried tomatoes into strips and fold 3/4 of them with leek, garlic, and herbs into the mixture. Spread the filling on the base, top with remaining tomatoes and washed, cleaned spring onions. Bake the quiche in the oven for about 1 hour. Remove from the oven and let rest at least 15 minutes before serving.