Leek Quiche

Take a large bowl, add spelt flour, oat flakes, cream cheese, 130 ml of milk, salt, and pepper, and knead into a dough. Then flour your work surface, transfer the finished dough onto it, and roll it out with a rolling pin into a sheet about 0.5 cm thick. Transfer the rolled-out dough into the prepared dish and press it firmly over its entire surface and up to a height of 1–2 cm along the sides of the dish.

Now preheat the oven to 180 °C.

Slice the leek into thinner rounds, peel and press the garlic, and finely grate the Edam cheese. Then prepare a pan and heat rapeseed oil in it 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 large bowl. To the sautéed leek in the bowl, add the grated Edam, pressed garlic, eggs, the remaining milk, dried thyme, salt, and pepper, and whisk. Pour the resulting leek mixture into the crust-lined dish and bake for 33–35 minutes at 180–185 °C.