Cheese and Leek Quiche
Ingredients
- For the crust
- 250 grams Pastry flour
- 125 milliliters milk
- ½ cube fresh Yeast (about 21 g)
- 1 pinch sugar
- 2 Tbsps olive oil
- salt
- For the filling
- 400 grams yellow onion
- 2 sticks Leeks
- 2 Tbsps butter
- 80 milliliters dry white wine
- salt
- freshly ground peppers
- 200 grams cream cheese
- 50 milliliters milk
- 3 eggs
- 3 Tbsps chopped parsley
- 1 Tbsp chopped thyme
- ½ lemon (juiced)
- For prep and for serving
- Pastry flour (for the work surface)
- Fat (for greasing)
- parsley (for garnish)
Preparation steps
For the crust: Mix the yeast, milk and sugar until smooth. Combine the flour, oil and salt in a bowl. Add the yeast mixture and let rest for about 45 minutes in a warm place. Knead with the dough hook of an electric hand mixer. Preheat the oven to 200°C (approximately 400°F).
For the filling: Peel the onions and cut into rings. Trim, rinse and cut the leeks into rings. Heat the butter and sauté the onions and leek. Add the wine and cook for about 15 minutes until the liquid has evaporated. Season with salt and pepper.
Mix the cream cheese, milk, eggs, parsley, thyme and lemon juice and season with salt and pepper.
For prep and for serving: Roll out the dough on a floured work surface, grease a tart dish with vegetable oil and line with the dough. Spread the leek mixture on top, pour the cream cheese mixture over that and bake in the preheated oven for 35-40 minutes. Cut into pieces and serve garnished with parsley.
