Ingredients for about 6 pieces:
For the dough:
250 g low-fat quark
50 g soft butter
1 egg (M)
250 g flour
½ teaspoon salt
1 pinch of freshly grated nutmeg
For the filling:
2 leeks
salt
150 g smoked ham
2 eggs (M)
100 ml whipped cream
pepper
1 pinch of freshly grated nutmeg
75 g finely grated parmesan
1 bunch of parsley
Preparation:
1. Squeeze curd a little in kitchen paper. Mix the quark with butter, egg, flour, salt and nutmeg to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Clean leek, rinse and cut into rings. Blanch in salted water for 1-2 minutes, rinse with cold water and drain well. Then squeeze out in kitchen paper. Finely dice ham. Beat eggs with cream, salt, pepper and nutmeg. Add Parmesan cheese. Rinse parsley, shake dry and chop finely. Stir parsley into the egg cream.
3. Roll out the dough thinly on a lightly floured surface. Lightly grease 6 rectangular pans (10x7cm) and line with dough. Pour in leek and ham and pour the egg cream over it. Bake in the preheated oven at 200 degrees (gas: level
3-4, convection oven: 180 degrees) for 15-20 minutes.
Preparation time approx. 1 hour
Nutritional values per piece approx.
calories: 425
joules: 1778
Protein: 24,2 g
Fat: 21,4 g
Carbohydrates: 33 g
(FoodCentrale by ddp images)
