Leek Cake with Dried Tomatoes
Ingredients
- For the filling
- 500 grams Quark
- 100 grams Whipped cream
- 3 eggs
- 1 Tbsp lemon juice
- 2 garlic cloves
- 1 stalk Leeks
- 300 grams sun-dried Tomatoes (in oil)
- ½ bunch Chives
- 4 baby scallions
- For preparation
- 1 pkg Peas (dried)
- 1 Plastic wrap
Preparation steps
For the dough, pour the flour onto the work surface and make a well in the center. Place the whole egg, egg yolk, salt and milk in the well. Cut the butter into small pieces, sprinkle around the flour and combine with a pastry knife. Knead the dough quickly to make a smooth dough, roll out on a floured surface and place in a rectangular tart pan. Prick with a fork several times, cover with parchment paper and fill with peas. Bake in preheated oven at 200°C (approximately 375°F), for about 10 minutes. Remove the peas and cool.
Meanwhile, for the filling, drain the tomatoes, rinse and trim the leeks and cut into long strips. Peel and finely chop the garlic cloves. Rinse and trim the scallions, shake dry and cut into thin circles. Stir together the quark with cream and eggs, season with lemon juice, salt, and pepper. Cut the sun-dried tomatoes into strips and mix 3/4 of the tomatoes with the leeks, garlic, herbs and cream mixture. Spread the filling in the tart shell, cover with the remaining tomatoes and the scallions. Bake quiche in the oven for about 1 hour. Remove from the oven and cool for about 15 minutes before serving.
