Quiche with leeks, proscuitto and goat cheese

Here is a quiche with leeks as I love them

For a quiche of 6 people (10inch)
If you have a 9inch pan, put only 6fl.oz of milk

   You will need :   
pâte brisée with salted butter, pepper and a pinch of ground nutmeg
- I also put 1 pinch of ground thym -

1 lb of leeks
7.4 fl.oz of milk
2 eggs
1 big pinch of ground nutmeg
shredded cheese
salt and pepper

optionnal :
2 slices of prosciutto, italian ham
- for a salty and crusty touch -
1.4 oz of fresh goat cheese (40gr)
-for its softness -

The leeks
Remove the exterior leaves and the dark green extremity, the hard ones.
It's kinda like sharpening a pencil, you will just have the thin and light leaves left.
Cut them in half (the long side), and then in half cylinder of 1/2inch each
Wash them carefully to remove all the dirt that may be left between the leaves, 
and use a colander to dry them off

Cook them : in a pan with some butter and salt at low heat
- they must not get any coloration, they just have to get softer -
OR in boiling water : 6 to 7 minutes in salted boiling water
OR steam-cooking
- I eat a lot of cakes, so I cook them without any butter -
Dry them with a colander and set aside on an absorbant paper

Turn the oven on at 450°F

The dough
Do your shortcrust dough, flatten it to 0,1 inch thick
Place it in your pie mold, stab it with a fork at equal distance and put it in the oven for 4 minutes
If your mold is in silicone, make a cylinder of alluminium to put as a circle 
around the edges to avoid them falling down

The filling
Beat the eggs with a hint of salt and a half teaspoon of ground nutmeg,
add the milk, whisk it and set aside
On your pre-cooked dough, spread the goat cheese in pieces,
place the leeks on it carefully, don't forget the edges
Pour little by little your milk/egg mix, it must not go over the crust, otherwise it would be flabby.
If you can't pour it all, don't risk it and stop pouring
- my mold was a little bit wider than 10inch -
Take 2 slices of prosciutto,
cut them in long bands and place them on the top of the quiche carefully,
Spread it all with shredded cheese and some pepper

Put in the oven for 35 minutes at 450°F 
Then turn it off and let it 10 more minutes
It's better to eat it warm :)

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