Quiche With Leeks

Preparation:

Preparation: Prepare the filling: wash the white stems of the leeks, cut them into thin slices and put them in a colander. Wash them well under cold running water. Peel the onions and cut them into rings. Melt 75 g of butter in a large saucepan and add the onions and leeks. Stir, cover and simmer over medium heat for ten minutes, stirring occasionally. Mix eggs and cream and set aside a spoonful for browning. Sprinkle on onions and leeks four tablespoons of flour and mix with a spatula. Pour over the eggs with the cream, stirring rapidly. Remove from the fire. Salt and pepper abundantly. Let cool. Prepare the dough: sift the flour into a bowl, add 250 g of butter cut into pieces and work the mixture with two knives until it has the consistency of bread crumbs. Lightly beat the egg yolks with two tablespoons of water and pour them into the bowl. Mix until you get a firm paste that detaches from the edges of the container. Place the bowl in the refrigerator for twenty minutes. Grease a 22cm diameter mold. Heat the oven to 200 degrees. Flour the work surface. Divide the dough into two parts (two-thirds and one-third). Flatten the larger part with a rolling pin and then put it in the mold. Pour over vegetables; roll out the rest of the dough, moisten the edges and place this lid on the vegetables. pinch the edges to seal them, make a small hole in the center of the cake keeping it open with a cardboard roll. Cut out decorative motifs from the leftover dough. Brush the surface of the cake with the reserved egg and cream; make the decorations adhere to them and brush these too with egg and cream. Place in the oven and cook for fifty minutes until the surface is golden. Serve hot or cold. Recommended wines: Oltrepo Pavese Riesling.