This is a very easy-to-do meal, pretty consistent and you can even freeze it.
- 1 pate brisée
- 450g chopped leeks white ( about 2 leeks)
- 125ml milk
- 125ml heavy cream ( 35%)
- 100g cheese ( gruyere is the classic one, but I used mozzarella here )
- pinch nutmeg
- 3 eggs
- 50g butter
- First, start with the pate brisée as it needs to be refrigerated for 30minutes before you can use it. While it cools, wash the leeks, chop them in half and cut them into slices. You want to use the white part and light green.
- In a pan over medium heat, melt the butter. Add the leeks and sweat them, do not brown them. This should take about 5 minutes. Reduce to low and cover for 15 minutes. Remove from heat, add salt and pepper and let it cool at room temperature.
- While this cools off, give a light butter coating to your pie tin, dust with flour, swirl to cover all the butter. Flip over and give it a tap to remove excess flour then lay the flattened pie dough in.
- Preheat oven to 400F.
- In a bowl, beat the eggs then add the milk, cream and nutmeg. Keep mixing.
- Lay the cooled leeks into the dough and cover with the cheese then pour all over the eggs mixture. Bake for 15 minutes then drop the temperature to 350 and bake for another 15 minutes. I like to turn convection on for the last 5 minutes, it helps to lightly brown the top.