Quick and Easy Leek Quiche

This simple quiche is a practical way to use puff pastry and fresh leeks. The recipe makes two servings and fits an 18–20 cm springform pan.

Ingredients

• 1 sheet refrigerated puff pastry
• 3–4 large leeks
• 1 egg
• 100 g crème fraîche
• 150 g sour cream
• About 50 g grated Gouda, plus extra for topping
• Salt
• Black pepper
• Paprika powder
• Butter for greasing and sautéing

Method

1. Grease an 18–20 cm springform pan and preheat the oven to 180°C.
2. Line the pan with the puff pastry, drawing it up around the sides to form an edge. Prick the base several times with a fork.
3. Clean the leeks thoroughly. Use the white and light-green portions, halve them lengthwise, and slice them into moderately thin half-rings.
4. Melt a little butter in a nonstick pan. Sauté the leeks over medium heat for about 7 minutes.
5. Whisk together the egg, crème fraîche, and sour cream. Mix in about 50 g of grated Gouda, then season with salt, pepper, and paprika.
6. Stir the sautéed leeks into the egg mixture and pour the filling into the pastry-lined pan.
7. Sprinkle with additional Gouda and bake on the middle oven rack for about 35 minutes, or until the filling is set and the top is browned to your liking.