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🍽️ Leek and Tomato Quiche

2283 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix flour, butter, salt, sugar, and egg in a bowl.
  2. 2. Knead the ingredients into a smooth dough.
  3. 3. Add a little water if the dough is too dry.
  4. 4. Wrap the dough tightly in cling film.
  5. 5. Place the dough in the refrigerator for 30 minutes.
  6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  7. 7. Brush the baking dish with oil.
  8. 8. Wash the spinach and remove the tough stems.
  9. 9. Blanch the spinach briefly in boiling salted water.
  10. 10. Shock the spinach with cold water.
  11. 11. Let the spinach drain well.
  12. 12. Chop the spinach roughly.
  13. 13. Wash the leek and remove the outer layers.
  14. 14. Slice the leek into thin rings.
  15. 15. Heat 2 tablespoons of olive oil in a pan.
  16. 16. Sauté the leek for 1 to 2 minutes.
  17. 17. Season the leek with salt and pepper.
  18. 18. Remove the leek from the pan and set it aside.
  19. 19. Wash the tomatoes.
  20. 20. Cut the tomatoes in half.
  21. 21. Dust the work surface with flour.
  22. 22. Roll out the dough into a circle.
  23. 23. Place the dough into the prepared baking dish.
  24. 24. Pull up a crust edge from the dough.
  25. 25. Sprinkle half of the breadcrumbs onto the dough base.
  26. 26. Mix the spinach with the leek.
  27. 27. Season the vegetable mixture with salt and pepper.
  28. 28. Distribute the vegetable mixture evenly in the dish.
  29. 29. Place the tomato halves on top of the vegetables.
  30. 30. Lightly season the tomatoes with salt and pepper.
  31. 31. Sprinkle the remaining breadcrumbs over the quiche.
  32. 32. Drizzle the quiche with a little olive oil.
  33. 33. Bake the quiche for approx. 25 minutes until golden brown.
  34. 34. Serve the quiche hot or lukewarm.
  35. 35. Garnish with leaf salad as desired.

Nutrition per serving