Leek quiche with Speck and apples

Starter with South Tyrolea Braeburn apples

Difficulty: easy
Preparation time: 45 min
Baking/cooking time: 30 min
Style: modern
Apple: Braeburn
Ingredients for the dough:
150 g wheat flour
¼ t salt
75 g melted butter
80 ml water

Ingredients for the filling:
150 g Speck, cubed
200 g leeks, finely sliced
200 g grated apples Südtiroler Apfel PGI (Braeburn)
300 ml cream
3 eggs
½ t salt
A pinch of pepper
Ingredients for the dough:
300 g wheat flour
1/2 t salt
150 g melted butter
160 ml water

Ingredients for the filling:

300 g Speck, cubed
400 g leeks, finely sliced
400 g grated apples Südtiroler Apfel PGI (Braeburn)
600 ml cream
6 eggs
1 t salt
A pinch of pepper
Maria Prader Created by Bäuerin Maria Prader
Leek quiche with Speck and apples
To prepare the dough:
Mix the flour and salt in a bowl. Whisk the butter and water and pour all into the bowl and mix with a mixer into a soft, smooth dough. Do not knead. Flatten the dough into a disk, wrap in plastic and refrigerate for about half an hour.

Roll out the dough, prick thoroughly with a fork and line the prepared pan(s) with the dough.
Fry the Speck in a pan for about 2 minutes.  Add the leek to the pan and fry for another 5 minutes. Place in a bowl.  Whisk the cream, eggs, apple, salt and pepper well and distribute over the dough along with the leek-Speck mixture.

Bake for about 30 minutes on the lowest level of the preheated 220°C(425°F) oven.
Remove from the oven, let cool shortly on a cooling rack and remove from the form.