Ingredients
- For the dough
- 230 g flour
- 1 tsp salt
- 1 egg
- 150 g butter
- flour, to work with
- butter, to grease form
- For the topping
- 2 leeks
- 1 garlic clove
- 2 tbsp butter
- 80 g dried tomatoes, steeped in oil
- 200 g feta cheese
- 4 eggs
- 100 g crème fraîche
- 80 g parmesan cheese
- 200 ml cream
- salt
- milled pepper
- 1 tbsp dried thyme
- 50 g pine nuts
Instructions
Preheat oven to 180°C (fan). Butter the quiche form.
1. For the dough, combine flour with salt, heap onto a work surface, make a depression in the middle, crack egg into depression and distribute butter in flakes around the dip. With your hands, knead quickly to a smooth dough, form into a ball, wrap in cling film and place in fridge for 30 minutes.
2. For the topping, halve leeks, clean, wash and cut into strips. Peel garlic and chop finely. Sweat garlic and leek in hot butter for 1-2 minutes without letting them colour. Let any liquid evaporate and put pan aside.
3. Roughly chop tomatoes. Cube feta.
4. For the broth, whisk eggs with crème fraîche, parme- san and cream and season with salt, pepper and thyme.
5. Roll out dough on floury work surface until slightly lar- ger than form and place into form making sure to create a border. Distribute vegetables and feta onto dough, pour broth over top and add pine nuts.
Bake in oven for approx. 45 minutes until golden brown.
