Leek Quiche

Ingredients

• 1 1/2 cups all-purpose flour
• 10 tablespoons cold butter (cut into cubes)
• 1 tablespoon sugar
• 1 pinch salt
• 4 1/2 tablespoons ice water
• 4 tablespoons Parmigiano Reggiano cheese (grated)
• 3 tablespoons butter
• 3 1/2 cups leeks (cut into slices, the white part and some of the pale green parts)
• 3 eggs (4 if they are small)
• 1 cup of heavy cream
• 1 pinch of salt
• 1 pinch freshly ground white pepper

Instructions

1. 1

   --- Preparation of the dough ---

2. 2

   Add the flour, sugar, and a pinch of salt to the bowl of a food processor. Press a few times. Add the butter and pulse several times until it has a sandy texture. Add the tablespoons of cold water one at a time while continuing to pulse until a homogeneous and pliable dough ball is formed.

3. 3

   Put the dough on plastic wrap. Cover with more plastic wrap and, with the help of a rolling pin, roll out to form a disk about seven inches in diameter. Wrap and refrigerate for at least an hour.

4. 4

   Preheat the oven and a pizza stone to 375F for at least half an hour.

5. 5

   Spread the dough on the same plastic wrap, and with the help of a rolling pin, make sure that it is two inches larger in diameter than the base of the mold so that it covers the walls. The dough should be 1/4 inch thick.

6. 6

   Remove the plastic film and transfer the dough to the mold. Press the bottom of the mold and the walls with your fingers so the dough adheres. Fold the excess dough inward and press again with your fingers so the dough adheres. Run the rolling pin along the edge to remove any excess so the dough is level. Refrigerate for 15 minutes before baking.

7. 7

   With the help of a fork, prick the bottom of the crust. Cover with a circle of parchment paper and put ceramic weights (chickpeas or beans work too). And bake for 20 minutes.

8. 8

   Remove the crust from the oven, place it on a metal rack, and let it cool completely. Remove the weights and parchment paper.

9. 9

   --- Preparation of the leek filling ---

10. 10

    In a frying pan, sauté the chopped leeks in butter over medium heat. Once they wilt, remove them from heat and let them cool completely.

11. 11

    Beat the eggs by hand in a bowl. Add the heavy cream and the rest of the ingredients: salt, pepper, and cooked leeks.

12. 12

    Place grated cheese on the crust and cover the bottom. Pour the egg, cream, and leek mixture on top.

13. 13

    Bake for 30 minutes or until the quiche is evenly golden brown.

14. 14

    Let the quiche cool for 15-20 minutes, unmold, and serve.