🍽️ Leek Quiche

Name: Leek Quiche
Total time: 30 min
Yield: 4 servings
Ingredients: butter (for the pan); 250 g ground almonds; 2 eggs (size M); 50 g cold butter (in cubes); salt; pepper (from the mill); 2 stalks leek; 1 tbsp olive oil; 0.5 tsp harissa powder; 250 g cream cheese (double cream stage); 1 piece horseradish (walnut-sized); 0.5 tart apple; 1 bunch parsley (small); 1 tbsp olive oil; 1 drop apple balsamic vinegar; salt; pepper (from the mill)

505 kcal · 30 min · 4 servings

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Ingredients

butter (for the pan)
250 g ground almonds
2 eggs (size M)
50 g cold butter (in cubes)
salt
pepper (from the mill)
2 stalks leek
1 tbsp olive oil
0.5 tsp harissa powder
250 g cream cheese (double cream stage)
1 piece horseradish (walnut-sized)
0.5 tart apple
1 bunch parsley (small)
1 tbsp olive oil
1 drop apple balsamic vinegar
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Grease the quiche pan with some butter.
3. Line the pan with baking paper.
4. Put the almonds, eggs, and cold butter into a bowl.
5. Add a pinch of salt and pepper to each ingredient.
6. Knead the ingredients into a smooth dough.
7. Press the dough into the prepared pan.
8. Form a small edge from the dough.
9. Pre-bake the crust for 10 to 15 minutes on the middle rack.
10. Remove the crust from the oven.
11. Let it cool on a rack.
12. Do not turn off the oven.
13. Clean and wash the leek.
14. Slice the white to light green parts into thin rings.
15. Sauté the rings in oil over medium heat.
16. Cook them until almost all liquid has evaporated.
17. Remove the pan from the heat.
18. Season the leek rings with harissa, salt, and pepper.
19. Lightly whisk the cream cheese.
20. Stir the cream cheese into the leek mixture.
21. Spread the mixture over the crust.
22. Bake the quiche for another 20 minutes.
23. Peel the horseradish.
24. Wash the apple.
25. Quarter the apple.
26. Remove the core.
27. Grate the horseradish and the apple on a vegetable grater.
28. Wash the parsley.
29. Pat the parsley dry.
30. Chop the parsley finely, including the stems.
31. Whisk oil and vinegar in a bowl.
32. Add a pinch of salt and pepper to each ingredient.
33. Mix the grated horseradish, apple, and parsley into the dressing mixture.
34. Remove the quiche from the oven.
35. Let it cool briefly on a rack.
36. Cut the quiche into pieces.
37. Place the pieces on plates.
38. Garnish each piece with the gremolata.

Nutrition per serving

kcal: 505
Protein: 16 g · Fett/Fat: 45 g · Carbs: 9 g