6 tb Butter
4 Leeks; up to 5
-finely chopped
1/2 c -Water
2 tb Flour;all purpose
-Salt & ground black pepper
1 Egg
2 tb Light cream
1 c White cheddar cheese;mild
-grated
Pastry for 9 inch tart shell
Pate aux Poireaux
This leek and cheese quiche from Ile d'Orleans is
related to the Flamiche aux poireuax, a savory leek
tart made in northern Franch and Flanders. The same
recipe can also be used to make small tarts.
Heat 4 tablespoons of the butter in a heavy
saucepan, add leeks and cook over low heat for 10
minutes. Add water, cover and simmer gently for 20 to
25 minutes or until tender.
In another saucepan, melt the remaining two
tablespoons butter, blend in flour and cook over
medium heat until bubbling. Blend in leek mixture,
bring to a boil and season with salt and pepper.
Remove from heat.
Beat egg and cream together, blend with leek mixture
and pour into unbaked tart shell. Sprinkle top evenly
with cheese. Bake in preheated 400F oven for 25 to 30
minutes or until cheese begins to brown. SERVES: 6
