Quiche with ajvar and cheese

Preparation steps

• Preheat the oven to 200 ° C.
• Knead a crispy dough by mixing both types of flour and salt in a bowl. Add the cold, diced butter and grind it into flour with your fingers, then add the egg yolks and water and knead the dough.
• Form the dough into a disc, wrap it in cling film and place in the fridge for at least an hour.
• Wash the leeks, dry them and cut them into thin rings. Cut the bacon into smaller cubes. In a preheated pan, fry the bacon until white and release the fat. Then immediately add the leeks, olive oil, a pinch of salt and a pinch of thyme and fry while stirring for 4-5 minutes, until the leeks are slightly soft. Extinguish the fire and allow to cool completely.
• In a bowl, mix together the cream cheese, sweet cream, egg yolks and egg. Add grated cheese, three full spoons of ajvar, a little salt and pepper and mix everything well once again.
• Place the cooled dough on baking paper, cover it with a transparent foil (in which it rested) and roll it out thinly. Using baking paper, transfer to a quiche baking tin.
• Cut off the excess dough and prick the dough with a fork.
• Place the leek and bacon filling on the prepared dough and pour the liquid filling with ajvar over it.
• Place the oven in a preheated oven and bake for about 30 minutes, then reduce the oven temperature to 180 ° C and continue baking for another 10-15 minutes, or until the surface is nicely browned.