Leek Quiche

Ingredients

• Wheat Flour 10 oz
• Butter 5 oz
• Chicken Egg 4 pieces
• 3.2% Milk 5 fl oz
• 20% Sour Cream 5 oz
• Leek 0 lbs
• Sesame bun 0 oz
• Ground Nutmeg ½ spoons
• Emmental cheese 0 oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Crush the sifted flour, a pinch of salt, and cold butter into crumbs. Pour in 30 ml of ice-cold water, add one egg, and 10 grams of sesame seeds, then knead the dough. There's no need to knead for a long time — just make sure the ingredients are fully combined and the dough doesn't stick to your hands. Shape it into a rectangle about 3 cm thick and refrigerate for two to three hours.

Step 2

Coarsely chop one kilogram of leek, including both the white and green parts. Pour water into a pot and bring it to a boil. Blanch the leeks for a couple of minutes, then use a slotted spoon to transfer them to a bowl and let them cool.

Step 3

Crack three eggs into a bowl and whisk them well. Add sour cream, mix, and while continuing to stir, gradually pour in the milk. Season with salt and pepper, add nutmeg, and mix again.

Step 4

Roll out the chilled dough to a thickness of 3–3.5 mm and cut out circles with a diameter of 14 cm using a pastry ring. Place the dough into 10 cm diameter molds, pressing it firmly against the bottom and sides: the dough should extend half a centimeter above the edges. Prick the bottoms of the pastry bases five to six times with a fork to prevent the hot air in the oven from puffing up the dough.

Step 5

Cut the cheese into small cubes and place them on the pastry base, then add the leeks on top — without creating a mound, as this will leave no room for the sauce. Pour the sauce over the pastry edges, taking your time to let it settle. Sprinkle with sesame seeds and place in a preheated oven at 390°F for forty minutes. It is best to serve the quiche once it has cooled.