Swiss Leek Quiche / Lauchwaehe

Quiches are one of my favorite things to eat- sweet or savory.  Now for us the sweet ones are more for dessert, but I grew up having sweet quiches for a meal ; )

We usually make a leek, onion, cheese, spinach, or my kids favorite, a meat quiche. Serve with a tossed salad and you have a lovely meal!

 

 

Leek Quiche

Quick and easy pastry:

• 250 g spelt flour
• 2 tbsp canola or olive oil, or 80 g butter, melted
• 1/2 tsp sea salt
• 1 tsp baking powder
• 5 – 6 tbsp warm water

-In a medium bowl mix the flour, salt and baking powder, add oil and water, stirring until smooth dough forms, adding water if needed. Chill in refrigerator for 30 min.

Leek filling:

• 3 large leek stalks, finely sliced
• 150 g bacon cut into small pieces
• 1 tsp sea salt
• pepper to taste
• big pinch of nutmeg
• 100 ml milk or cream
• 2 eggs

-In a large saucepan fry bacon until crispy, drain excess fat. Add finely cut leek, season with salt and pepper, cover and let cook on low heat for about 30 min, stirring occasionally. Add nutmeg and add more salt and pepper if needed.

-Whisk together milk and eggs and mix under the leek mixture. Remove from heat.

-Grease a 9-inch pie or tart form. Preheat oven to 375 F.

-Roll out dough to fit into the prepared tart form. Prick bottom with a fork. Add the leek filling and bake for about 40 minutes or until crust is golden brown.

-Enjoy warm or cold.

Tip: Can be made vegan, leaving out the bacon and eggs. Replace spelt flour with all-purpose or whole wheat flour.

Find more tart recipes here:

Plum Tart / Zwetschgenwaehe

Peach Tart

 

Enjoy!

Ursula