For the brisée dough
- 250 g of flour
- 125 g of butter
- 3 cl of cold water
- One egg
For the filling
- Two medium leeks
- 200 g of potatoes
- One slice of Fontina 200 g
- Three eggs
- half a liter of cooking cream
How to make Quiche di porri, patate e Fontina – Leek, potato and Fontina quiche
Prepare the brisée dough by mixing the flour and butter, then add the cold water and egg. Cook the leeks (the white part) cut into thin rounds and the potatoes with their skins. Roll out the brisée pastry to a thickness of 4-5 mm, line a cake tin with a diameter of 22 cm, prick it, and bake it for 10-12 minutes at 180°C. Once cooled, distribute the leeks, potatoes, and diced Fontina. Beat the eggs with the cream, a pinch of salt and pepper, and a nutmeg grating.
Pour the mixture over the leeks and bake for 30 minutes at 170°C. As a substitute for the brisée pastry, you can use frozen puff pastry.
Regional Recipe from Aosta Valley