Leek Quiche

Ingredients

• butter (for the pan)
• 250 g ground almonds
• 2 eggs (medium size)
• 50 g cold butter (cubed)
• Salt
• Pepper (freshly ground)
• 2 leeks
• 1 tbsp Olive Oil
• 0.5 tsp harissa powder
• 250 g cream cheese (double cream level)
• 1 piece horseradish (walnut-sized)
• 0.5 sour apple
• 1 bunch parsley (small)
• 1 tbsp Olive Oil
• 1 splash apple balsamic vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180 °C. Butter the pan and line it with parchment paper.

2. 2.

   Knead almonds, eggs, and cold butter with a pinch of salt and pepper into a smooth dough. Line the pan with the dough, shaping a small rim. Blind bake the base on the middle rack for 10–15 minutes (see tip). Remove and cool on a wire rack; do not turn off the oven.

3. 3.

   Meanwhile, clean, wash, and slice the leeks into thin rings from white to light green. Cook the leek rings in olive oil over medium heat until the liquid has almost evaporated (or drain in a sieve), then season with harissa, salt, and pepper. Fold in the slightly softened cream cheese. Spread the leek mixture over the dough base and bake the quiche for about 20 minutes more.

4. 4.

   For the Gremolata, peel the horseradish. Wash, quarter, and core the apple. Grate both on a vegetable grater. Wash parsley, pat dry, and finely chop with stems. Whisk olive oil and vinegar in a bowl with a pinch of salt and pepper, then mix in horseradish, apple, and parsley evenly.

5. 5.

   To serve, remove the quiche from the oven and let it cool briefly on a wire rack. Slice into portions, plate them, and garnish each with Gremolata.