Leek Quiche Recipe

Directions:

1. Preheat oven to 425 degrees.
2. Mix flour and salt.
3. Cut in butter, and mix until mixture resembles rice grains.
4. Add in cold water a tablespoon at a time, just enough to bind mixture to form a ball.
5. On a lightly floured surface, form ball into a disc. Wrap in plastic wrap, and freeze for 10 minutes or refrigerate for 30 minutes.
6. Roll dough from the center outwards into a circle, large enough to fit a 10-inch round springform pan. Fit into pan, bottom and sides. Prick with a fork.
7. Slightly butter a piece of foil large enough to cover the pastry, place snugly on pastry, and put weights on bottom.
8. Bake for 18 minutes. Remove from oven and carefully remove foil.
9. Reduce oven temperature to 375.
10. Melt butter in a skillet.
11. When butter is melted and foam has subsided, reduce temperature to medium and add leeks. Cook until very tender, about 20 minutes (undercooked leeks can be stringy and tough).
12. Add salt, pepper and thyme. Stir thoroughly, and turn off heat.
13. In a large bowl, whisk together eggs and cream until smooth. If you want a little spicier filling, you can add some more pepper.
14. Add the leek mixture to the bowl, and blend together.
15. Fill baked pastry all the way to the top.
16. Bake for 30 to 40 minutes. Filling should be firm, but still a little jiggly .
17. Remove from oven, cool a little, then carefully remove pan rim.