Leek quiche

Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. Today there are so many different varieties of quiche and when making one you can use any and every vegetable you want. One of the vegetables I like to use when making a quiche is leek. Leek is not a vegetable I use very often so when cooking with it I try to keep it in focus. I hope you try out the recipe because it is so simple and very delicious. You can serve it with a seasonal salad, you can even serve it in smaller portions as a side dish, but for me the first one is a better option.

Preparation: 45 min

Cook time: 35-40 min

Servings: 6

Ingredients

• 250 g soft flour
• 130 g butter
• 1 egg
• 1 tbsp sour cream
• 2 tbsp Parmesan cheese, grated
• 500 g leek, sliced
• 200 ml cooking cream
• 2 eggs
• 100 g ricotta cheese
• 2 tsp nutmeg
• salt & pepper to taste

How to

1. In a large bowl mix together butter and flour. Stir in a mixture of eggs, sour cream, salt and grated Parmesan cheese. Combine well until you get a firm dough.
2. Leave the dough in the fridge for about 1 h.
3. Roll out the dough on a floured surface. Place the dough in a buttered bake tray. Poke the dough with a fork.
4. Preheat the oven to 200° C.
5. Cook the sliced leek over steam until soft. Mix it together with cooking cream, eggs, ricotta cheese, nutmeg, salt and pepper. Pour the mixture over the dough. Bake in a preheated oven for about 35 to 40 min until crispy and golden.