It’s Saturday and I had time to cook a leek quiche, of which I HAVE to share the recipe with you because it was so awsome!!
I originally planned to make a shortcrust pastry, but then I worried about the caloric content and tried a curd cheese-oil-pastry instead.
For the pastry, throw 75g curd cheese, 3 tablespoons of olive oil, 3 tablespoons of milk, half a package of raising powder, a pinch of salt and 150g of flour (wholemeal) in a bowl, mix it and knead it to a ball.
Cut three small leeks in slices, an onion in cubes and chop a garlic glove. This makes 300g of vegetables in total. Stew them in oil for circa 10 minutes. Grease a 9 inch (23 cm) -diameter tin and lay out your pastry and make a 3 cm edge. Place the vegetables on the pastry. Mix 3 eggs with 130g of curd cheese, salt and pepper. Pour it over the leeks and sprinkle it with 30g of grated cheese.
Now your quiche has to stay 45 minutes in the upper half of a preheated oven (190°C). And this is the only negative point about it. At first it takes you 40 minutes to prepare everything and then you have to wait 45 more minutes! BUT it’s woth it! With a smile on you face you can finally retrieve your delicious leek quiche from the oven. It’s obviously suitable for vegetarians, low in calories, rich in prebiotics and the pastry is juicy and crispy at the same time. It can be eaten hot and cold…lukewarm is best.
As a main course I’d say you get 3 portions out of this recipe. But if you have it with a side dish or a dessert, it also suffices for 4 people.