Wash and slice the leeks. Cook them gently in a small pan with butter and season as needed.
Cook, covered, for 10 to 15 minutes on low heat without browning. If necessary, add water to prevent the leeks from sticking to the bottom. Let them cool.
Roll out the dough and line the quiche mould.
In a bowl, whisk together milk, cream, ground nutmeg, and eggs. Season with salt and pepper.
Garnish the pastry with leeks and cheese, then pour in the mixture.
Bake, on the bottom rack, in a pre-heated 400°F (200°C) oven for 15 minutes.
Reduce the temperature to 350°F (180°C) and finish baking for 10 to 15 minutes.
Egg mixture should be cold when poured into the shell.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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