Quiche aux Poireaux (French Leek Quiche)

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Unsalted butter, cold
• 45 ml Whole milk, cold

Filling

• 450 g Leek
• 25 g Unsalted butter
• 2 tsp Dijon mustard
• 3 Egg, large
• 150 ml Whole milk
• 200 g Crème fraiche
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• ½ tsp Fine sea salt

1. Heat the oven to 190°C (375°F). Put the flour and salt in a bowl, rub in the cold butter until it looks like fine crumbs, then stir in the milk to bring it together into a dough.
2. Roll the dough out and line a 23 cm cake tin, pressing it neatly into the corners. Chill in the fridge for 15 minutes to help prevent shrinkage.
3. Prick the base all over with a fork, then bake for 15 minutes until the edges look set and just starting to colour. Remove from the oven and reduce the temperature to 180°C (355°F).
4. Meanwhile, trim and wash the leeks well, then slice them. Melt the butter in a frying pan over a medium-low heat, add the leeks and a pinch of the salt, and cook for 10 to 12 minutes until soft and sweet but not browned.
5. Spread the Dijon mustard over the warm pastry base. Spoon in the softened leeks and level them out.
6. Whisk the eggs, milk and crème fraiche until smooth, then whisk in the nutmeg, pepper and remaining salt. Pour the custard over the leeks.
7. Bake for 30 to 35 minutes until the quiche is lightly golden and the centre is just set with a slight wobble. Rest for 10 minutes before slicing so it firms up cleanly.

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