Leek quiche

Instructions

Shortcrust

1. Mix the flour and salt.
2. Cut the butter into small pieces and add to the mixture. It is best to start by mashing the pieces of butter with a fork. Then switch to your hands and rub the mixture until you have an even, crumbly mixture.
3. Add the cold water and mix the mixture together, do not knead.
4. Roll out directly between baking paper and place in the baking tin.
5. Leave to cool in the fridge for at least 30 minutes.

Filling

1. Mix the flour and salt in a bowl. Cut the butter into pieces, add and rub together by hand to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough, do not knead. Press the dough flat, cover and chill for approx. 30 mins.
2. Preheat the oven to 220 degrees. Place the tray upside down on the top shelf. This serves as a heat shield from above to prevent excessive browning.
3. Optional: If you like, fry the bacon in a little butter. Add to the rest when whisking the egg.
4. Peel and finely chop the onion. Halve the leek lengthways, wash and cut into strips. Heat the butter in a pan. Sauté the onion and leek for approx. 3 mins. Mix the eggs and cream, add the coarsely grated cheese, season and mix with the leek.
5. Roll out the dough into a round (approx. 30 cm Ø) on a little flour. Remove the dough from the work surface with a spatula, place in the tin so that a rim of approx. 4 cm is created, press down firmly. Prick the base with a fork. Spread the leek mixture on top.
6. Baking: approx. 40 mins. on the lowest shelf of the oven. Remove, leave to rest for approx. 5 mins., remove the edge of the tin, arrange the quiche.