← All recipes

🍽️ Mini Quiches with Leek

438 kcal · 30 min · 4 servings

Ingredients

• 100 g Quark
• 3 tbsp Milk
• 80 g room-temperature Butter
• 1 tsp Salt
• 1 Egg
• 300 g Flour
• 0.5 pack Baking Powder
• Butter (for the molds)
• Flour (for dusting)
• 200 g Cocktail Tomatoes
• 2 stalks Leek
• 1 tbsp Olive Oil
• Salt
• Pepper (from the mill)
• 2 tbsp freshly chopped Chervil
• 3 Eggs
• 150 ml Whipping Cream
• 100 g Sour Cream
• 100 g grated Alpine Cheese
• Salt
• Pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Whisk the quark with the milk, butter, salt, and egg until smooth.
3. 3. Mix the flour with the baking powder.
4. 4. Add the flour mixture to the quark mixture gradually.
5. 5. Knead everything into a smooth dough.
6. 6. Store the dough in a cool place for one hour.
7. 7. Grease the molds well.
8. 8. Dust the molds with flour.
9. 9. Roll out the dough.
10. 10. Cut out 12 cm circles from the dough.
11. 11. Place the dough circles into the molds.
12. 12. Press the dough gently into the molds.
13. 13. Wash the tomatoes.
14. 14. Pat the tomatoes dry.
15. 15. Wash the leek.
16. 16. Halve the leek lengthwise.
17. 17. Cut the leek into strips.
18. 18. Sauté the leek strips in oil until translucent.
19. 19. Season the leek with salt and pepper.
20. 20. Distribute the leek on the dough in the molds.
21. 21. Add the chervil on top of the leek.
22. 22. Distribute the tomatoes on the vegetables.
23. 23. Whisk the eggs with the cream.
24. 24. Add the sour cream to the egg-cream mixture.
25. 25. Add the cheese to the liquid.
26. 26. Whisk everything vigorously.
27. 27. Season the filling generously.
28. 28. Pour the filling over the vegetables.
29. 29. Bake the quiches in the preheated oven for approx. 35 minutes.

Nutrition per serving

• kcal: 438
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 34 g