Quiche with leek and blue cheese

Preheat the oven to 200 ° C. Cut the leeks into rings of 1 cm thick, rinse them in a sieve under cold running water and let drain well. Heat the olive oil in a stirring stir fry the leek with thyme in 3-4 minutes al dente.

In the meantime, cover the cake pan with the croissant dough, press the seams tightly. In a bowl, beat the eggs with Greek yoghurt, some salt and pepper and pour this mixture into the cake base. Divide the leeks and blue cheese into chunks over the filling.

Bake the quiche a ridge under the center in the oven in 25-30 minutes until golden brown and done. Serve in points with a salad.