Herb Quiche with Arugula

For the dough, pile flour on the work surface, mix with salt and make a well in the center of the flour. Cut cold butter into small pieces and add to the well. Add eggs and 2-3 tablespoons of lukewarm water to well and chop all ingredients with a knife until small crumbs form. Rapidly knead dough with hands to form dough, shape into a ball, wrap in plastic wrap and let rest in a cool place for about 30 minutes.

For the filling, rinse herbs and arugula, shake dry, pluck leaves from the stems and finely chop. Rinse leek, trim and chop into small pieces. Peel garlic cloves and finely chop. Heat butter in a saucepan and sauté leeks with garlic briefly. Add herbs and remove from heat. Mix cream cheese with eggs, cream and half of Parmesan cheese until smooth. Add vegetables and season with salt, pepper and nutmeg.

Preheat the oven to 180°C (approximately 350°F).

Roll out dough between 2 layers of plastic wrap and line the buttered pan with dough. Form an edge. Pour filling into dough and flatten. Cover filling with remaining Parmesan and bake in preheated oven for about 50 minutes until golden brown. Remove from oven, cool and carefully remove from the pan.