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Leek Quiche

Based on a recipe by Johann Lafer
Vorbereitung 30 minutes
Garzeit 35 minutes
Gesamt 2 hours 10 minutes
Portionen 1 quiche
Ein Stück Lauchquiche mit Feldsalat

Zutaten

For the dough

  • 250 g all-purpose flour
  • 120 g low-fat quark
  • 120 g butter, room temperature
  • 1 egg
  • 0.5 tsp salt
  • pepper

For the filling

  • 2 stalks leek
  • 4 onions
  • 125 g bacon, optional
  • 2 tbsp clarified butter
  • 150 ml heavy cream
  • 3 eggs
  • 0.5 tsp salt
  • 100 g Appenzeller or Emmental
  • pepper, nutmeg
US - US

Nutrition per slice (12 per quiche), approx.: 333 kcal10 g protein21 g carbs23 g fat2 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • Put 250 g all-purpose flour, 120 g low-fat quark, 120 g butter, 1 egg and 0.5 tsp salt in a bowl and quickly work them into a dough with a dough hook or by hand.
  • Wrap the dough in plastic wrap and put it in the fridge for at least 1 hour.
  • Clean the 2 stalks leek and cut them into thin rings.
  • Halve the 4 onions and cut them into strips.
  • Stack the 125 g bacon on top of each other and cut into small pieces.
  • Heat 2 tbsp clarified butter in a pan and fry the bacon until golden brown.
  • Add the sliced leek and onions and sweat for approx. 10 min until translucent.
  • Season with approx. 0.25 tsp salt and pepper and let cool.
  • Coarsely grate the 100 g Appenzeller or Emmental.
  • Preheat the oven to 200 °C (400 °F), conventional oven (top and bottom heat).
  • Whisk 150 ml heavy cream and 3 eggs with 0.5 tsp salt, pepper and nutmeg and season generously.
  • Butter a tart pan (approx. 28 cm diameter) and dust it with flour.
  • Take the dough out of the fridge and roll it out so that it is a little larger than the tart pan.
  • Place the rolled-out dough in the pan and trim off the overhanging edge.
  • Spread the leek and onions over the crust, pour the egg and cream mixture over them and sprinkle with the grated cheese.
  • First bake the leek quiche on the middle rack for 20 min. Then turn the oven down to 175 °C (350 °F) and bake for another 10-15 min.
  • Let the leek quiche cool a little before serving.
  • A green salad with seeds goes perfectly with it.

Tipps

  • It's best to mix the egg and cream mixture with an immersion blender, which makes it nice and light and airy.
  • The cream and eggs swallow some of the seasoning, so season generously.
  • If the leek quiche gets too brown before the baking time is up, loosely place a piece of aluminum foil on top and finish baking.
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