Leek Quiche with Carrots and Peas

Ingredients

• 250 g flour
• 100 g butter
• 1 egg
• Salt
• 300 g carrots
• 3 spring onions (leek onions)
• 100 g peas (frozen)
• 2 tbsp oil
• Pepper
• nutmeg
• 250 g quark
• 100 g whipping cream
• 3 eggs
• 1 tbsp Cornstarch
• 50 g grated aged Gouda
• flour for dusting
• butter

Instructions

1. 1.

   Sift the flour onto a work surface and press a well in the center. Add the egg, a pinch of salt, and scatter butter pieces over it. Use a knife to mix thoroughly and quickly knead into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. 2.

   Meanwhile, wash, peel, and slice the carrots diagonally. Wash the leeks and cut them into 3 cm lengths. Bring salted water to a boil in a pot; blanch the carrots for 5-7 minutes, peas for 2 minutes, and leeks for 1 minute. Drain and shock in ice water, then drain again. Season with salt, pepper, and nutmeg. Preheat the oven to 200 °C. Roll out the dough on lightly floured surface and line a greased quiche tin (≈28 cm diameter), shaping a small 3 cm high rim. Prick the base several times with a fork.

3. 3.

   Whisk the quark with cornstarch, eggs, and cream. Season with salt, pepper, and nutmeg; spread half of the mixture over the dough, sprinkle with cheese. Arrange the vegetables on top and pour the remaining mixture over them. Bake for 45 minutes, serve hot or cold.