French Leek Flamiche - Quiche

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 pie crusts or 3/4 lb tart pie dough
• 2 1/4 lbs leeks, split lengthwise, washed very well and cut into 1/4-inch pieces
• 4 1/2 tablespoons butter
• salt & freshly ground black pepper
• 1/3 cup heavy cream
• 5 medium egg yolks
• 1 tablespoon madras curry powder (optional)

Recipe

• 1 melt the butter in a saute pan.
• 2 add the leeks, season with salt and pepper, cover and sweat gently for 20-30 min on low heat until tender, stirring occasonally.
• 3 transfer to a bowl and let cool completely.
• 4 while leeks are cooking, roll out dough about 1/8" thick and place into a flan ring.
• 5 let rest in refrigerator 20 minutes at least.
• 6 preheat oven to 400°f.
• 7 prick the bottom of the pastry shell with a fork, like with wax paper and fill with dry beans.
• 8 bake blind 20 minute remove beans and wax paper and let cool in the ring.
• 9 while cooling, whip the cream very lightly with the egg yolks and curry powder, if using.
• 10 fold in the cooled leeks and pour into the pastry shell.
• 11 bake 40 minutes until the top is lightly golden and the filling is cooked but still soft to the touch.
• 12 immediately slide onto a wire rack. gently lift the flan ring off.
• 13 serve the quiche warm or tepid, but not hot.