Leek and Nut Quiche
Ingredients
- For the dough
- 150 grams Spelt flour
- 100 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp Baking powder
- 150 grams Margarine
- Pastry flour (for the work surface)
- For the filling
- 2 stalks Leeks
- salt
- 120 grams mixed Nut (such as walnuts, cashews or almonds)
- 1 garlic clove
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 250 milliliters Vegetable broth
- 50 milliliters Soy cream
- freshly ground white peppers
- Caraway (ground)
- vegetable oil (for the baking dish)
Preparation steps
Mix both types of flour in a bowl with the sugar, salt and baking powder. Cut the margarine into pieces and knead into the flour with a little cold water to form a smooth, firm dough. Shape into a ball, wrap in plastic and chill in the refrigerator for about 30 minutes.
For the filling rinse the leek and cut into rings. Blanch in salted water for 1 minute, drain well and set aside. Place half of the nuts with the peeled garlic, cornstarch, lemon juice, broth and the cream in a blender and puree until smooth. Season well with salt, pepper and cumin and blend again.
Preheat the oven to 180°C (approximately 350°F) Grease the quiche dish with oil.
Knead the dough on a floured surface again, then roll out and place in the baking dish, lining the base and sides and forming an edge around the top. Spread the leeks and the remaining nuts over the base, then pour in the cream. Bake in the oven until golden brown, about 45 minutes.
Remove from oven and serve while still hot, or slightly cooled.
