Mini Quiche with Leeks
- For the filling
- 300 grams Leeks
- 100 milliliters Whipped cream
- 150 grams Quark
- 2 eggs
- 4 Tbsps freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- For preparation
- butter (for the molds)
For the dough, mix the flour with 1 pinch of salt, pour out onto the work surface, make a well in the center and add 3 tablespoons of warm water. Distribute the butter in small pieces around the flour. With a dough scraper, combine all the ingredients until crumbly, then quickly knead by hand until smooth. Shape into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Cut the leeks lengthwise, rinse under running water, pat dry and cut into small slices.
Stir the cream with the quark, eggs, and cheese and season with salt, pepper, and nutmeg.
Roll out the dough on a floured work surface 0.7 cm (approximately 1/4 inch) thick and cut circles (each approx 10 cm diameter) (approximately 4 inches). Arrange the dough in buttered tartlet tins and form an edge. Pour the filling in and cover with the leeks. Bake in the preheated oven for about 30 minutes. Remove from the oven, let cool slightly and serve.