Leek Quiche with Rocket

Ingredients

• 250 g flour
• 0.5 TL salt
• 1 egg
• 125 g cold butter
• 400 g leeks
• 40 g Butter
• 0.125 vegetable broth
• 125 g bacon cubes
• 2 lemon juice
• Salt
• pepper (from the mill)
• Cayenne pepper
• 1 TL chopped marjoram
• 4 eggs
• 200 g Sour Cream
• 100 g grated Emmental cheese
• 0.5 bunch rocket
• 30 g Parmesan

Instructions

1. 1.

   Place flour and salt on a work surface, press a well in the middle. Add the egg, distribute cold butter pieces around the edge. Cut through with a knife, then quickly knead into a smooth dough. Chill for 30 minutes.

2. 2.

   Clean leeks, cut lengthwise, wash thoroughly, and slice into rings.

3. 3.

   Heat butter in a large pan, add bacon cubes and render fat. Add leek slices and sauté until translucent. Deglaze with vegetable broth and season with salt, pepper, lemon juice, and cayenne pepper. Cook uncovered until liquid evaporates. Let leeks cool. Sprinkle chopped marjoram leaves on top. Preheat oven to 200°C.

4. 4.

   Whisk eggs with sour cream and grated cheese. Season with salt and pepper. Grease a quiche tin. Roll out dough on a floured surface and place in the tin. Add leek mixture to the egg‑cream blend and stir. Pour everything into the tin. Bake the quiche for about 35 minutes.

5. 5.

   Serve sprinkled with rocket and shaved parmesan.