Leek-Tomato Quiche

Ingredients

• 150 g flour
• 75 g butter
• 1 tsp salt
• a pinch of sugar
• 1 egg
• olive oil (for the pan)
• flour (for dusting)
• 800 g spinach
• Salt
• 1 stalk leek
• olive oil
• Salt
• black pepper (freshly ground)
• 250 g Cherry Tomatoes
• 80 g breadcrumbs

Instructions

1. 1.

   Knead the flour with butter, salt, sugar, egg and a little water if needed into a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑fry. Brush the baking tin with oil.

3. 3.

   Wash, trim and blanch the spinach briefly in salted water. Cool, drain and roughly chop. Wash, trim and slice the leek into rings. Sauté in hot olive oil for 1–2 minutes, season with salt and pepper, then set aside. Wash and halve the tomatoes.

4. 4.

   Roll out the shortcrust dough on a floured surface to a circle and place it in the tin. Raise a rim. Sprinkle half of the breadcrumbs over the base. Combine the spinach and leek, season with salt and pepper, and spread in the tin. Top with tomatoes, lightly season again, sprinkle the remaining breadcrumbs, and drizzle with olive oil. Bake for about 25 minutes until golden brown.

5. 5.

   Serve hot or warm with leafy salad if desired.