Ingredients for the dough (diameter 26 cm):
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250 g Mandelmehl
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or: ground almonds
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2 Organic Eggs
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50 g Butter
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1 pinch of salt
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1 TL Harissa
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alternative: Ras el Hanout oder Spice
Preheat the oven to 180 degrees. Knead the almond flour, eggs and softened butter into a smooth dough and season with salt and harissa. Cut out a piece of parchment paper and line the bottom of a springform pan with it. Spread the parchment paper with butter. Roll out the dough and press into the mold with your hands so that the surface is about 0.5 cm thick and there is a 2 cm high edge.
Ingredients for the filling:
Wash the leek thoroughly in the upper area, there is usually some soil between the layers. Remove the roots and the outermost layer of leaves. Cut the white and light green area into fine rings. Heat the olive oil in a saucepan and sauté the leek until colourless. Remove the pan from the heat and fold in the cream cheese. Season generously with harissa, salt and pepper. Spread the filling evenly and smoothly over the dough and bake the quiche in the oven for about 30 minutes.
Ingredients for the dip:
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1 piece (about 3 cm) horseradish
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1 apple
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4 THE olive oil
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Salt
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Pfeffer
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some balsamic vinegar
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0.5 Bund Parsely
Peel the horseradish at the base and then grate finely. A glass or ceramic grater for fruit or ginger is best for this. Wash the apple and also finely grate it with the peel. Clean and chop the parsley. Mix the prepared ingredients together and season with a little balsamic vinegar, salt and pepper.
Cut the quiche into pieces and serve with the spicy dip.
