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Ingredients
Mini Quiches with Leek
- For the crust
- 100 grams Quark
- 3 Tbsps milk
- 80 grams room temperature butter
- 1 tsp salt
- 1 egg
- 300 grams Pastry flour
- ½ pkg Baking powder
- butter (for the ramekins)
- Pastry flour (for dusting)
- For the filling
- 200 grams Cherry tomatoes
- 2 sticks Leeks
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped Chervil
- For the egg filling
- 3 eggs
- 150 milliliters Whipped cream
- 100 grams Sour cream
- 100 grams grated Mountain cheese (such as Gruyere)
- salt
- freshly ground peppers
Preheat the oven to 180°C (approximately 350°F) on the convection setting.
For the crust: Mix the quark with the milk, butter, and eggs until smooth and season with salt and pepper. In a bowl, mix the flour with the baking powder and then gradually add to the wet mixture to form a workable dough. Chill the dough for 1 hour. Grease the ramekins with butter and dust well with flour. Roll out the dough, cut out 12 cm (approximately 4 3/4 inch) large circles, place each into a ramekin and press gently.
For the filling: Rinse the tomatoes and pat dry. Rinse and trim the leeks, cut in half lengthwise, slice into strips and sauté in the olive oil. Season with salt and pepper. Spread the leeks, chervil and tomatoes on the base of the crusts.
For the egg filling: Whisk together the eggs, heavy cream, sour cream and cheese. Season well with salt and pepper and then pour over the vegetables in the ramekins. Bake in the preheated oven for about 35 minutes. Serve warm.