Leek Quiche

INSTRUCTIONS

• 1
  Take a larger bowl, add spelt flour, rolled oats, cream cheese, 130 ml of milk, salt, and pepper, and work into a dough. Then flour your work surface, transfer the finished dough onto it, and roll it out with a rolling pin to a thickness of about 0.5 cm. Transfer the rolled-out dough into the prepared pan and press it firmly across the entire surface and up the sides of the pan to a height of 1–2 cm.
• 2
  Now preheat the oven to 180 °C.
• 3
  Slice the leek into thin rings, peel and crush the garlic, and finely grate the Edam cheese. Then prepare a pan and heat the canola oil over medium heat. Once the oil is hot, add the sliced leek to the pan, sauté for 5–6 minutes over medium heat, and then transfer the contents of the pan to a larger bowl. To the sautéed leek in the bowl, add the grated Edam, crushed garlic, eggs, the remaining milk, dried thyme, salt, and pepper, and whisk together. Pour the resulting leek mixture into the crust in the pan and bake for 33–35 minutes at 180–185 °C.
• 4
  After baking, remove the pan from the oven and let the quiche cool for at least 30 minutes. Then divide the cooled quiche into desired portions and serve.
• 5
  First, prepare a tart pan with a diameter of 27 cm. It is also advisable to line the tart pan with baking paper. However, if you have a quality pan, this is not necessary.