Leek Quiche

Ingredients

• 300 g flour
• 150 g cold butter
• 1 egg
• 4 stalks leeks
• 300 ml whipping cream
• 50 g mountain cheese (grated)
• 3 eggs
• 4 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• 0.5 tsp ground coriander
• 80 g Roquefort

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg, about 3-4 tablespoons lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough and line a 30 cm tart pan with it.

3. 3.

   Slice Roquefort and lay on the dough base.

4. 4.

   Clean, wash, halve leeks lengthwise and cut into ~2 cm pieces. Blanch briefly in salted water, shock in ice water, drain well, and spread over the Roquefort.

5. 5.

   Whisk together mountain cheese, eggs, cream, and crème fraîche; season with salt, pepper, and coriander.

6. 6.

   Pour the egg‑cheese mixture over the leeks and bake in a preheated oven at 180 °C (fan) for about 45 minutes until golden brown. Serve warm or cold.