Quiche with Leek and Duck Breast

Ingredients

• 150 g flour
• 1 tsp salt
• 1 pinch sugar
• 100 g cold butter
• 1 egg
• 1 stalk leek
• 1 onion
• 400 g smoked duck breast fillet
• butter
• 4 eggs
• 100 g sour cream (10% fat content)
• 200 ml whipping cream (min. 30% fat content)
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Knead flour, salt, sugar, butter and egg into a shortcrust pastry. Wrap in foil and chill for 1 hour.

2. 2.

   Clean, wash leek, quarter lengthwise and cut into 3 cm pieces. Peel onion and finely chop. Slice duck breast very thinly.

3. 3.

   Heat 2 tsp butter in a pan and sauté onion until translucent. Add leek and cook briefly. Let cool.

4. 4.

   Preheat oven to 180°C with upper and lower heat.

5. 5.

   Roll pastry on lightly floured surface into a rectangle. Place in greased loaf tin, prick base with fork. Whisk eggs with sour cream and whipping cream. Season with salt and pepper. Spread pan contents and duck slices over pastry. Pour egg‑cream mixture on top.

6. 6.

   Bake in preheated oven for 35-45 minutes. Serve warm.