Leek-Paprika Quiche with Almonds

Ingredients

• 10 g fresh yeast
• 75 ml lukewarm milk
• 175 g flour
• 50 g soft butter
• 1 pinch sugar
• 1 pinch salt
• 2 leeks
• 1 red bell pepper
• 1 Garlic clove
• 1 tbsp butter
• 3 eggs
• 250 ml Whipping Cream
• 75 g ground almonds
• 50 g grated cheese (e.g., Parmesan)
• 1 tbsp freshly chopped dill
• Salt
• pepper (ground)
• nutmeg
• butter (for the pan)
• flour (for working)
• 2 tbsp almond slivers

Instructions

1. 1.

   For the dough, whisk the yeast with the milk until smooth, then knead with flour, butter, sugar and salt into a supple dough that releases from the bowl edges. Add more or less milk as needed. Cover and let rise for about 30 minutes.

2. 2.

   Wash, trim and cut the leeks into ~6 cm long thin strips. Wash, halve and strip the bell pepper finely. Peel and mince the garlic. Sauté the leeks in hot butter for 1-2 minutes, then set aside. Whisk eggs with cream, almonds, cheese and dill until smooth. Fold in the leeks and season with salt, pepper and nutmeg.

3. 3.

   Preheat oven to 180 °C fan. Butter a tart tin.

4. 4.

   Knead the dough again, roll it out on a floured surface and line the tin, forming a rim. Spread the leek mixture over the base. Sprinkle bell‑pepper strips and almond slivers on top and bake for about 40 minutes until golden brown.

5. 5.

   Remove from oven, let cool slightly and serve warm.