Quiche with leak, broccoli, ham and cheese

Put the flour in a bowl. Cut the butter into pieces using 2 knives. Cut the butter through the flour until a granular mass is formed.

Add a pinch of salt and 100 ml of cold water tablespoon for tablespoon and quickly knead into a cohesive dough. Wrap the dough in cling film and put it in the refrigerator for an hour.

Cut the white part of the leek into thin rings. Cut the broccoli into small florets. Peel the stems and cut through thick stems, possibly in the length. Cut a piece from the bottom. Beat the eggs with the cream. Mix cheese and salt with this mixture.

Preheat the oven to 200ºC. Fry the leek in butter until soft and glassy.

Roll out the dough into a round piece that is slightly larger than the shape used for the quiche. Lubricate the mold with butter. Place the dough on the bottom and against the sides of the mold. Prick some holes in the dough base with a fork here and there.

Spread leek, broccoli and ham over the bottom. Pour the egg mixture into the mold. Place the quiche in the middle of the oven. The quiche is cooked after about 40 minutes.