Crust
1 1/2 c. flour
1/2 c. butter, well chilled
scant 1/2 c. ice water

1. Slice the cold butter rapidly and drop the slices into the flour
2. Using pastry blender or two knifes, cut the butter into the mixture until it resembles coarse corn meal
3. Sprinkle the ice water over the flour-butter mixture and stir quickly with a fork until the dough gathers together
4. Form the dough into a ball
5. Wrap the dough in plastic wrap or wax paper or foil and chill for about 2 hours
6. Lightly flour the rolling surface and rolling pin
7. Roll out the dough into a circle 2" larger than the quiche pan
8. Roll the dough onto the rolling pin and unroll it onto the quiche pan, centering it as well as possible
9. Press the sides in against the rim of the pan, pushing the extra dough to the sides to make the edge slightly thicker than the bottom
10. With a sharp knife, trim the dough above the edge of the pan
11. Prick the bottom of the quiche shell with a fork
12. Chill for 30 minutes
13. Preheat the oven to 450° F.
14. Line the pastry shell with aluminum foil
15. Fill the pastry shell with dried beans or rice saved for this purpose or metal baking pieces
16. Bake for 8 minutes
17. Remove the aluminum foil and the beans/rice/metal pieces
18. Prick the shell again with a fork
19. Return to the oven for 4-5 minutes or until the bottom of the shell begins to color
20. Allow the shell to cool slightly before filling

Filling
2 c. sliced leeks (3-4 large leeks)
2 T. butter
salt and pepper to taste
8 oz. Swiss cheese
1 oz. Romano or Parmesan cheese
1 T. flour
4 eggs
1 3/4 c. cream or rich milk
2 tomatoes, thinly sliced

1. Wash the leeks carefully
2. Split the leeks lengthwise, trim away the tough green part and thinly slice the leeks
3. Sauté them in butter until they start to turn golden brown
4. Season the leeks with salt and pepper
5. Grate the cheeses and toss them with the flour
6. Beat together the eggs, cream and a little salt
7. Spread the sautéed leeks evenly over the bottom of the quiche shell
8. Spread the cheese-flour mixture over the leeks
9. Add the egg-milk mixture carefully
10. Spread the tomato slices on top
11. Sprinkle with fresh ground pepper
12. Preheat the oven to 400° F.
13. Bake for 15 minutes
14. Reduce the temperature to 325° F. and bake for another 30 minutes or until a knife inserted in the center comes out clean
15. Serve warm or at room temperature

Serves 6 - 8 as a main course