Leeks pie (tarte aux poireaux)

Yesterday, I opened my fridge and there were 12 leeks and 36 carrots ... or so ...

I use to buy vegetables each week to my little farmer and I have to admit one point : in winter, I begin to be fed up with some vegetables like leeks and carrots.

So when I see one of those two vegetables in my basket, they immediately find  a good place in the bottom of my fridge ! 

... And I forget them.

Until, they begin to knock at the door !

Sometimes, they are old, with a lot of inelegant hair, they can smell bad, and they are very aggressive ! 
I have to be very careful when I open my fridge's door ! 
I do it with a whip and a stool ! 
Nothing is more aggressive than an old leeks, at the point of death ...

... Yes... I live extraordinary adventures in my kitchen.

Well .. So, before this very painful step, I cook them, trying to always find a new way of accommodating them. 

Here what you'll need : 

• 1 pie crust
• 4 leeks, only the white part
• 4 eggs
• 40 cl of half and half cream
• Some butter and olive oil
• 1 teaspoon of nutmeg in powder
• 1 tablespoon of white sugar (not obligatory)
• 1 tablespoon of mild cheese, as gruyère (not obligatory).

Your oven must be preheat to 180°C (350° F / Th 6)

Step 1 : 
Cut your leeks in slices, rinse them carefully , then cut them again in small pieces.

Step 2 : 
In some olive oil and butter, let them become transparent for 10 minutes, on a low fire, with sugar, salt and pepper.

Step 3 : 
In a bowl, whisk eggs, cream and nutmeg. 

Step 4 : 
Then, on your unrolled pie crust, pour leeks and mixture. 

If you've got it, add your cheese. 

In your oven for 35 - 40 minutes.

Bon appétit ! 

Recapitulative : 

• 1 pie crust
• 4 leeks, only the white part
• 4 eggs
• 40 cl of half and half cream
• Some butter and olive oil
• 1 teaspoon of nutmeg in powder
• 1 tablespoon of white sugar (not obligatory)
• 1 tablespoon of mild cheese, as gruyère (not obligatory).

Your oven must be preheat to 180°C (350° F / Th 6)

Cut your leeks in slices, rinse them carefully , then cut them again in small pieces.

In some olive oil and butter, let them become transparent for 10 minutes, on a low fire, with sugar, salt and pepper.

In a bowl, whisk eggs, cream and nutmeg. 

Then, on your unrolled pie crust, pour leeks and mixture.

If you've got it, add your cheese. 

In your oven for 35 - 40 minutes.