This savoury tart called quiche in French is an all-time favourite among the tasters. It is surprisingly easy to make yet flavourful enough to use as a one-course meal (served with a salad).
200g cold unsalted butter
2 1/2 cup plain flour
1/3 cup cold milk
pinch of salt
In a mixing bowl (I have not many mechanical kitchen aids in my kitchen except for a blender - only hand power!), slowly mix the cold butter with the salt and flour to form a crumbly mixture. Mix in the eggs and a dash of cold milk (adjust accordingly) to form an elastic dough but careful not to overwork it. Chill in the fridge for about 30 mins. Roll out into a thin layer and fold into a tart mould. Pierce holes at the bottom with a fork and blind bake the crust for 18 - 20 mins in an oven.
For the filling:
Few slices of smoked bacon (facultatif)
1 stalk of leeks (large) - sliced finely
1 cup of fresh cream or crème fraîche
salt and pepper to taste.
Dice the bacon and reduce the fat by frying them in a pan. Remove and set aside. Using the oil from the bacon, soften the leeks and set aside. In a bowl, whisk the eggs and the cream. Season to taste. Sprinkle the bacon bits and soften leeks on the bottom of the tart shell. Pour in the cream mixture and sprinkle a good layer of shaved Gruyère or Emmental cheese on the top. Bake for a further 20 mins or until a crust starts to form.