Savory Leek Quiche with Spelt Crust

Prepare a quiche dish (approx. 27 cm diameter) and line it with baking paper if necessary. Preheat the oven to 180 °C top/bottom heat.

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

Cut the leek into fine rings. Peel and press the garlic. Finely grate the Edam cheese. Heat the rapeseed oil in a pan and sauté the leek in it for approx. 5–6 minutes over medium heat.