How to make
Sift the flour and salt. Mix the flour and butter to a crumb texture, using a blender. Add the water and egg yolks.
Knead fast to achieve a hard dough. Chill in the fridge for about one hour. Preheat the oven to 390°F (200°C). Choose a tart form 9.5″ (24 cm) of diameter.
Saute the leeks in butter.
Whisk the eggs with milk, cream and salt. Roll our the crust into 3 thin sheets, the size of your tart form. Place the first sheet into the form. It should cover the bottom and sides of the tin.
Sprinkle with half the almonds and Parmesan cheese. Cover with the second pastry sheet and add the remaining Parmesan and almonds. Place the third sheet on top, spread the leeks evenly, and pour in the egg mix. Bake the leek quiche for about 45 minutes, or until the crust turns golden brown.
Leek Quiche with Almonds, for the vegetarian cuisine aficionados!
