Savory Hazelnut Quiche With Leeks Wrapped In Prosciutto

• 1 3/8 cups flour
• 7 tablespoons salted butter softened
• 5 1/2 tablespoons hazelnut mixed, powder
• 5 1/16 tablespoons cold water
• 3/4 cup sour cream liquid
• 2 eggs
• 1 yolk
• 12 leeks small
• 6 slices prosciutto
• 2/3 cup fresh goat cheese
• 2 tablespoons hazelnuts
• vegetable broth 50 cl.
• fresh thyme

1. In a bowl, pour en the flour and ground hazelnuts.
2. Make a well in the center and add the butter cut into small pieces. Knead together.
3. Add the water, and quickly knead the dough with your fingertips to get a nice ball of dough.
4. Cover entirely with plastic wrap, and refrigerate for about 30 minutes.
5. Preheat oven to 180 degrees Celsius.
6. Take dough out of the refrigerator, and let stand for about 15 minutes, before rolling out on a floured surface.
7. Spread the dough in a pie mold, cut off edges with a small knife.
8. Lightly prick the pastry with a fork, and bake for about 15 minutes at 180 C.
9. Let cool.
10. In a bowl, mix the eggs and the egg yolk with a fork, then add cream, salt, and pepper.
11. Wash the leeks, then remove the outer leaves, leaving only the tender, white stem.
12. Place the leeks in a baking dish, cover with the vegetable broth and fresh thyme, and bake for 30 minutes until leeks are tender.
13. Drain, and let cool.
14. Use a fork to spread fresh goat's cheese on pie dough.
15. Wrap each leek in a strip of 1 1/2 centimeter wide slice of ham (1 slice for 2 leeks). Place on top of goat cheese.
16. Cover with the custard.
17. Bake for about 20-25 minutes at 180 C until golden brown.
18. After 15 minutes of cooking, sprinkle with crushed hazelnuts.
19. Serve hot with a green salad.

flour, butter, hazelnut mixed, cold water, sour cream liquid, eggs, yolk, leeks, fresh goat cheese, hazelnuts, vegetable broth, thyme

Taken from www.yummly.com/recipe/Savory-Hazelnut-Quiche-with-Leeks-Wrapped-In-Prosciutto-782224 (may not work)