Buckwheat Quiche

For the buckwheat quiche, first prepare the dough: Put buckwheat flour on a work surface. Add the very cold butter in small pieces and crumble. Add the egg, milk and salt and knead into a smooth dough.

Sprinkle the work surface with flour and roll out the dough thinly. Line the bottom of a quiche pan with it and raise a rim. Leave to rest in a cool place and prepare the topping in the meantime.

For the topping, carefully wash the leeks, rub dry and cut into rings. Cut the broccoli into very small florets and cook in salted water until al dente. Drain and drain. Cut the ham into cubes. Heat butter or oil in a frying pan and sauté the leek. Add ham and sauté briefly.

Whisk eggs in a mixing bowl. Add cream, sour cream and grated cheese and mix well. Season with salt, pepper and nutmeg.

Spread the ham and vegetable mixture on the quiche base and pour the egg mixture over it. Bake the buckwheat quiche in the preheated oven at 180 °C for 40 minutes, covering with aluminum foil towards the end if necessary.

Preparation Tip:

Almost any vegetable is suitable for the topping of a buckwheat quiche, even feta cheese and spinach harmonize with the nutty buckwheat flour.

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