Savory Leek Quiche with Spelt Crust

First, prepare a quiche dish with a diameter of approx. 27 cm. Line it with baking paper if desired. Preheat the oven to 180 °C (top/bottom heat).

Place the spelt flour, oats, cream cheese, 130 ml of the milk, and a pinch of salt and pepper into a large bowl. Knead everything into a smooth dough. Lightly flour the work surface and roll out the dough to approx. 0.5 cm thick. Place the dough into the dish, press it firmly onto the bottom, and pull up an edge of approx. 1–2 cm high.

Clean the leek and cut it into fine rings. Peel the garlic and press it. Grate the Edam cheese finely (if not bought pre-grated). Heat the rapeseed oil in a pan over medium heat. Sauté the leek for approx. 5–6 minutes until it softens.