Leek and Camembert Quiche

Instructions

1. Prepare the pastry
   In a large bowl, combine flour and salt. Add the cold cubed butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add ice-cold water and mix until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll out the dough
   Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Transfer to a 9-inch (23cm) tart pan with a removable bottom. Press the dough into the corners, trim the excess, and prick the bottom with a fork. Line with parchment paper, fill with baking weights, and blind bake for 15 minutes.
3. Caramelize the leeks
   While the crust is baking, heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook slowly for about 15 minutes, stirring occasionally, until they're soft and caramelized. Season with a pinch of salt and set aside to cool slightly.
4. Prepare the filling
   In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, and black pepper until well combined. Remove the parchment and weights from the partially baked crust.
5. Assemble the quiche
   Spread the caramelized leeks evenly over the bottom of the pastry shell. Distribute the Camembert pieces throughout, then carefully pour the egg mixture over everything.
6. Bake the quiche
   Return the quiche to the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. The center should be just slightly jiggly but not liquid.
7. Rest and serve
   Allow the quiche to rest for at least 15 minutes before removing from the tart pan. This helps the filling to set completely. Serve warm or at room temperature with a fresh green salad.