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Quiche with Ham and Leek

Name: Quiche with Ham and Leek
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 16 servings
Cuisine: German
Ingredients: 125 g bacon strips; pinch of pepper, freshly ground black; pinch of nutmeg, ground; 5 eggs; 300 g sour cream; 250 g wheat flour, type 405; 5 tbsp oil; 1 leek; pinch of salt; 125 g quark 40% fat in dry matter; 200 g Emmental in one piece; 2 tbsp water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 12 of 47 min for you

⁦25 min⁩Prep

⁦45 min⁩Cook

16Servings

Per serving · estimated

234 kcal10 g Protein16 g Carbs15 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 5Knead the dough · Chop the cheese · Chop the leek · Sweat the leek +1

By hand · 5Line the tin · Transfer the cheese · Add the filling · Sprinkle on the cheese +1

Oven or hob · 35 minPreheat the oven · Bake the quiche

Preheat the oven

Preheat the oven to 180 °C (fan).

Stove or oven

180°C

Knead the dough

Add 125 g quark, 3 tbsp oil, 1 pinch of salt, 250 g wheat flour, 2 tbsp water and 1 egg to the mixing bowl and knead for 1 min / speed 4 (kneading speed).

KneadTime01:00Speed4

Line the tin

Remove the dough, knead briefly on a floured surface, roll out and use it to line a greased quiche tin (28 cm diameter). Leave an edge about 3 cm high and trim off any overhanging dough. Prick the dough several times with a fork and chill the base.

By hand

Rinse the mixing bowl

Rinse and dry the mixing bowl.

By hand

Chop the cheese

Cut 200 g Emmental into pieces, add to the mixing bowl and chop with the lid closed for 10 sec / speed 8.

ChopTime00:10Speed8

Transfer the cheese

Transfer the chopped cheese to a bowl.

By hand

Chop the leek

Halve 1 leek lengthwise, remove the root end, roughly cut into pieces, wash and drain. Add to the mixing bowl and chop for 40 sec / speed 5.

ChopTime00:40Speed5

Sweat the leek

Push the leek down from the sides with the spatula, add 2 tbsp oil and 125 g bacon strips and sweat with the lid opening open for 10 min / 120 °C / speed 1 / reverse until the leek is soft.

SautéTime10:00Temp.120°Speed1Reverse

Mix the filling

Add 300 g sour cream, 150 g of the grated Emmental (3/4), 4 eggs, 1 pinch of salt, 1 pinch of pepper and 1 pinch of nutmeg to the leek in the mixing bowl and mix with the lid closed for 30 sec / speed 4.

MixTime00:30Speed4

Add the filling

Pour the egg and leek mixture onto the chilled dough base in the quiche tin.

By hand

Sprinkle on the cheese

Sprinkle the remaining 50 g grated Emmental evenly over the filling.

By hand

Bake the quiche

Bake the quiche in the preheated oven at 180 °C (fan) for about 30–35 min, until golden brown and set.

Stove or oven

180°C · 35 min

Serve

Carefully remove the quiche from the oven, lift it out of the tin, cut into 16 pieces and serve.

By hand

Step 2, as written for the Monsieur Cuisine

KneadTime01:00Speed4

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