Cheese Quiche

Preparation:

Preparation: Peel the potatoes and boil them in initially cold sauce water for 25-30 minutes from the moment of boiling. Peel the leeks, cut them into four parts, lengthwise, and blanch them for a couple of minutes. Roll out the dough thinly and line a 20 x 20 cm square cake pan with it (or a round one with a diameter of 24 cm), previously greased and floured. Prick the bottom with a fork, line it with parchment paper, fill it with dried legumes (or rice) and cook it in a preheated oven at 180 degrees for 10 minutes. Then remove the paper and the legumes and arrange the prepared leeks and potatoes on the bottom. Pour over the egg yolks, mixed with the cream, the grated Emmenthal, salt and pepper to taste and continue cooking for 30-35 minutes, until the surface is golden. You can serve the quiche hot or warm. If you don't like the strong flavor of ponies, you can substitute them for more mild-tasting vegetables, such as artichokes.