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Ingredients
Leek and Pepper Quiche with Almonds
- For the crust
- 10 grams fresh Yeast
- 75 milliliters lukewarm milk
- 175 grams Pastry flour
- 50 grams softened butter
- 1 pinch sugar
- 1 pinch salt
- For the filling
- 2 sticks Leeks
- 1 Red Bell pepper
- 1 garlic clove
- 1 Tbsp butter
- 3 eggs
- 250 milliliters Whipped cream
- 75 grams ground almonds
- 50 grams grated Cheese (such as Parmesan)
- 1 Tbsp freshly chopped Dill
- salt
- freshly ground peppers
- Nutmeg
- butter (for greasing)
- Pastry flour (for dusting)
- 2 Tbsps slivered almonds
For the crust: Mix the yeast with the milk until smooth. Add the flour, butter, sugar and salt and knead until smooth. Cover and let rise for about 30 minutes in a warm area.
For the filling: Trim the leeks, rinse and cut into 6 cm (approximately 2 inches) long thin strips. Rinse the peppers, cut in half, remove the seeds and pith and cut into fine strips. Peel the garlic and chop finely. Sauté the leeks and garlic for 1-2 minutes in hot butter. Remove from the heat. Whisk the eggs with the cream, almonds, cheese and dill until smooth. Fold in the leek mixture and season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F) convection. Grease the tart pan.
Knead the dough again lightly then roll out on a floured work surface and use to line the tart pan. Fill with the leek custard, sprinkle with pepper strips and sliced almonds and bake until golden brown, about 40 minutes.
Remove from the oven and let cool slightly. Serve while still warm.