1 cup flour; 100g butter; 3-4 leeks (white part); 200ml thick cream; 100g Gruyer cheese; 3 eggs + 1 yolk; salt, nutmeg
Leek Quiche (Quiche aux poireaux)
Add the sifted flour to the frozen and thinly sliced butter using a paddle. Add a pinch of salt, the yolk and 2-3 tbsp iced water. Combine it to form pastry, using your hands as little as possible. Wrap the pastry in cling film and leave in the fridge for 1 hour. Cut the onion in half and soften it in some butter on a low heat. Beat the eggs, add the cream, grated cheese, a pinch of salt, the nutmeg and fried onion. Mix well. Roll the pastry and use it to line a pie dish. Trim any extra pastry from the sides and prick the bottom of the pie case with a fork. Bake it in an oven until it is par-cooked for 15 minutes at 200°C. Pour in the filling and bake at the same temperature for another 20-30 minutes until the filling is golden. Remove the pie from the oven and leave it too cool before slicing and serving.