Quiche di porri

Mix flour with some salt and make a well in the middle. Add the butter and beaten egg and knead with the fingertips into a cohesive dough. Mix with a dough cut through the dough and knead a few times until the structure and color are even. Add some water if the dough is too dry. Do not knead too long with the hands, because then the dough will become tough. Wrap in plastic wrap and put in the refrigerator for 30 minutes.

Wash the leeks well and use only the white and light parts. Slice them thinly on the mndoline and put the slices in a pan with the milk. Cook over low heat until creamy, like the consistency of beaten egg. Do not mix too much, stir in the cream and season with salt. Cool to room temperature.

Roll the dough between two floured sheets of greaseproof paper into a circle. Remove the top sheet of paper and press 7 cm cake tins with the edge in the dough, gently so that only a light print is visible. Use a knife to cut 1 cm around the edges of the molds. Turn around and press the dough into the bottom of the greased molds. Prick the bottom a few times ni with a fork, spread some of the filling over the bottom. Make circles in the filling with a fork. Bake the quiches for 20 minutes in an oven of 180ºC. Hot serve.