Tomato Leek Quiche

For the dough, knead the flour, butter, salt, sugar and egg into a smooth dough. Add a little water, if necessary. Wrap in plastic and chill for 30 minutes.

Preheat the oven to 180°C (approximately 350°F). Grease the baking pan with oil.

For the filling, rinse the spinach and blanch in salt water. Drain the spinach, rinse in cold water and chop coarsely. Rinse the leeks and cut into rings. Saute the leeks in 2 tablespoons of oil for 1-2 minutes. Season with salt and pepper. Rinse and halve the tomatoes.

Roll the dough onto a floured surface and place in the baking dish, forming an edge. Sprinkle breadcrumbs on the bottom. Add the spinach and leeks and season with salt and pepper. Add the tomatoes and season lightly with salt and pepper. Sprinkle more breadcrumbs and drizzle with olive oil. Bake for about 25 minutes, until golden brown.