Four De Lys Quiche

• The Crust
• 4 ounces Cream Cheese
• 4 ounces Butter
• 2/3 cup whole wheat pastry flour
• 1/3 cup 1 Tbs white pastry flour
• 1 teaspoon Salt
• 1 1/2 tablespoons Poppy Seeds
• The Filling
• 2 cups julienned leeks
• 1 Cup Thinly sliced yellow onions
• 1 cup Thinly Sliced Shallots
• 4 cloves garlic sliced
• 4 large eggs
• 2 1/2 cups 1/2 or heavy cream
• 4 ounces Cream Cheese
• 1 cup shredded gruyere
• 2 tablespoons butter
• 1 sprig fresh thyme
• fresh nutmeg
• salt & pepper

1. Cream together butter & cream cheese till fluffy
2. Work in flour, salt & poppy seeds, by hand until the dough comes together to a soft ball, shape into a disc and wrap well with plastic wrap
3. Refrigerate 30 minutes
4. Flour your rolling area and pin, flatten out disc, roll in each direction using quick assertive sort of thrusts, rather than pushing down on the pin and smooshing the dough. Flip the dough over and rearrange until you have a circle of sorts about 1/8" thick
5. Drape dough over a 8" spring form pan, sort of nudge the dough gently with your knuckles into the bottom, let it hang over a bit (it shrinks when par baking)
6. Using a fork poke hole in the bottom (about 8)
7. Bake in a preheated 350 oven for 15 minutesrnrn(left over dough makes great Rugelach)
8. Melt butter over a low flame, when it is just frothing add the leeks, onions, shallots & garlic + thyme sprig...season with salt & pepper, stir about a bit and wait for a while, like 15-20 minutes, stirring every so often, you want these to become a brown sticky amalgam (you can do this while the dough is resting)
9. Blend together (using hand or reg blender) the eggs, cream cheese & cream..season with salt & pepper and a few grating of fresh nutmeg
10. Layer cover bottom of crust with caramelized onion + 1/3 cup gruyere, pour in 1/2 the custard mix, add remaining onions & 1/3 cup gruyere, pour in the last of the custard and cover top with remaining gruyere
11. Bake at 350 for about an hour...give it a jiggle test, it should just quiver ever so slightly when it's done. Let sit @ 15 minutes before slicing

crust, cream cheese, butter, whole wheat pastry flour, white pastry, salt, poppy seeds, filling, leeks, onions, shallots, garlic, eggs, heavy cream, cream cheese, shredded gruyere, butter, thyme, fresh nutmeg, salt

Taken from food52.com/recipes/10161-four-de-lys-quiche (may not work)