Leek quiche

Recipe for 4 persons

Shortcrust pastry

250 g butter 10 g salt
500 g flour
2 eggs
Water
Flour

Dice cold butter into small pieces and add to the bowl along with the salt and flour. Rub the butter and flour together.

When the butter has been fully incorporated, add the eggs and combine well. Knead the dough with the palms of your hands on a floured work surface. Work with cold hands. If the dough is crumbly, add one tablespoon of cold water at a time and knead until smooth.

Wrap the dough in cling film and place it in the refrigerator for half an hour.
Dust the cooled dough with a little flour and place it between two sheets of cling film. First flatten it out a little with the palms of your hands and then use a rolling pin to roll it out from the centre to the outside. Roll out the dough until it is about four mm thick. Remove one layer of cling film and use the other to transfer the dough to the pie dish or quiche dish, which has been buttered and sprinkled with flour. Press into the dish.

Bake in a preheated oven at 180° C for about eight to ten minutes until golden brown. Leave to cool.

Leek filling

2 leeks
1 white onion
50 g butter
10 g oil
Nutmeg/pepper/salt

Cut the leek into fine slices and wash thoroughly.
Dice the onion and sauté in the butter and oil over a medium heat. Add the leek and continue cooking until it collapses slightly. Season and chill.

Royale

250 g full-fat quark
4 large eggs
Salt/pepper/nutmeg

Place the full-fat quark in a measuring jug. Add the eggs and season. Use a hand-held blender to combine the ingredients until smooth.

Pickled onion

1 red onion
50 g water
50 g cress vinegar
25 g sugar
3 peppercorns
1 tsp of mustard seeds
1 bay leaf

Bring the sugar, water, vinegar and spices to the boil in a pan.
Dice the onion finely, place in a sealable jar and cover with the pickling liquid. Close the jar, turn upside down, and leave to cool. Allow to stand for 24 hours.

Pickled leek

1 leek
50 g water
50 g cress vinegar
25 g sugar
3 peppercorns
1 tsp of mustard seeds
1 bay leaf

Bring the sugar, water, vinegar and spices to the boil in a pan.
Slice the leek finely and wash thoroughly, place in a sealable jar and cover with the pickling liquid. Close the jar, turn upside down, and leave to cool. Allow to stand for 24 hours.

Cheese chips

100 g Gruyère cheese, mature, grated

Spread the grated cheese on baking paper, place another sheet of baking paper on top and bake in the oven at 180°C for 12 minutes. Leave to cool.

Radishes

4 radishes, cut into fine slices.

Crème fraîche

60 g crème fraîche
1 tsp of salt
Pepper

Mix the crème fraîche in a bowl with the other ingredients.

Herbs to garnish

e.g.
Chives
Dill
Parsley
Sorrel

To serve

Cut the quiche into equally sized pieces. Spread all the other ingredients except the crème fraîche onto the quiche and garnish with the herbs.
Place a portion of crème fraîche next to it on the plate. Bon appetit!

Shopping list

4 radishes
4 leeks
1 white onion
1 red onion
Herbs
300 g butter
6 eggs
60 g crème fraîche
100 g Gruyère cheese, mature, grated
250 g full-fat quark
10 g rapeseed oil
100 g herb vinegar
50 g sugar
500 g flour
10 g salt
Spices (peppercorns / mustard seeds / bay leaves)