Leek Gruyere Quiche

• Crust:
• 1 1/2 cups all-purpose flour
• 5 tablespoons cold unsalted butter
• 1 large egg
• 1 pinch salt
• 1 tablespoon cold water, or as needed
• Filling:
• 1 tablespoon extra-virgin olive oil
• 2 leeks, white parts only, thinly sliced
• 4 eggs
• 9 ounces creme fraiche
• 3/4 cup grated Gruyere cheese
• 1/2 cup grated Emmentaler cheese
• 1/3 cup cubed fully cooked ham
• freshly ground white pepper
• 1 pinch ground nutmeg

1. Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
3. Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
4. Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
5. Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
6. Bake in the preheated oven until filling is set, about 30 minutes.

crust, flour, cold unsalted butter, egg, salt, cold water, filling, extravirgin olive oil, leeks, eggs, creme fraiche, gruyere cheese, cheese, freshly ground white pepper, ground nutmeg

Taken from www.allrecipes.com/recipe/261401/leek-gruyere-quiche/ (may not work)