Quiche with Leeks (Quiche con Porri)

Prepare the filling: wash the white stems of leeks, cut 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 put the onions and leeks.

Stir, cover and simmer over medium heat for 10 minutes, stirring occasionally.

Stir eggs and cream and put aside a spoon for cooking.

Sprinkle over onions and leeks 4 tablespoons flour and stir with a spatula.

Pour over the eggs with the cream, stirring quickly.

Remove from heat.

Add salt and pepper liberally.

Let cool.

Prepare the dough: sift the flour into a bowl, add 250 g of butter into small pieces and work the mixture with two knives until it has the consistency of bread crumbs.

Lightly beat the egg yolks with 2 tablespoons of water and pour into the bowl.

Stir until soda paste that comes off from the edges of the container.

Put the bowl in the refrigerator for twenty minutes.

Grease a 22 cm diameter.

You heat the oven to 200 degrees.

Flour the work plan.

Divide the dough in two parts (two thirds and one third).

Flatten the larger part with a rolling pin and then put it into the mold.

Pour over vegetables; roll out the remaining dough, inumiditene edges and cutlery this lid on vegetables.

pinch the edges for welding, make a small hole in the center of the cake keeping it open with a cardboard roll.

Cut out the patterns of decoration in the leftover dough.

Brush the surface of the cake with the egg and cream held by hand; Let them join the decorations and brush these with egg and cream.

Bake and cook for 50 minutes until the surface is golden.

Served hot or cold.

Recommended wines: Riesling Oltrepo pavese.