Flamiche aux poireaux

(This is a version of leek pie with a rich brioche dough. Classic. We had it for Valentine's)




Ingredients:
Dough
- 2 cups flour (I took organic spelt)
- 1/2 milk
- 2 eggs
- 3 tsp yeast
- 1 tsp sugar
- 6 tbsp butter
Filling
- 2 lbs leek, cleaned
- 3 tbsp butter
- 1 egg, 1 egg yolk
- 1/2 cup sour cream

Preparation:
- mix luke warm milk with yeast and sugar; let get foamy;
- prepare 2 cups flour, make well; put beaten eggs and yeast mixture in well, add softened butter; mix well, perhaps add a bit flour. I used dough hook to knead about 3 minutes (spelt has very sensitive gluten that breaks easily. Don't over-knead.). Let rise 1-2 hours until doubled; place in fridge for about 4-5 hours
- cut leeks into slices; sautée in butter until all soft; let cool
- mix sour cream with egg and yolk
- roll out dough into 12'' round; place in pie (quiche) pan; fill with sautéed leek and put egg/cream mixture on top; bake 50 minutes at 400 F (200 °C)

Tasting Notes:
- This was a wonderful dish; we had it on Valentine's Day, with a bottle of sparkling Shiraz; something for lovers, rich, but really healthy!