Preparation
Wash the leeks and slice into rings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_1_M.jpg)
Bring the cream to the boil. Season with a little salt, pepper and nutmeg, add the leeks and simmer for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_2_M.jpg)
Drain the leeks through a sieve and collect the cream in a bowl.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_3_M.jpg)
Preheat the oven to 180°C (160°C fan, gas 4). Grease the quiche tin. For the dough, beat 150g butter with a pinch of salt until creamy. Gradually beat in the eggs. Add the flour mixed with the baking powder and mix everything to a smooth dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_4_M.jpg)
Press into the tin until smooth and even then bake in the oven for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_5_M.jpg)
Meanwhile, , clean the mushrooms and cut into slices. Squeeze the juice of half the lemon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_6_M.jpg)
Saute the mushrooms in a hot pan with the remaining butter until golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_7_M.jpg)
Pour in the leek cream and simmer for a few minutes until creamy. Season with lemon juice, salt and white pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_8_M.jpg)
Remove the base from the oven and pour in the leeks. Spread with the sour cream and return to the oven for 15-20 minutes until golden brown. Serve with the mushroom sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000273/000273_step_9_M.jpg)