RECIPE STEPS
1Put the flour, the softened butter (cut into pieces) and water in the main bowl fitted with the dough hook.
Run the machine.
- 250 g plain flour
- 50 g softened butter
- 130 ml water
2Let it run. Stop the machine when the dough forms a ball (about 30 seconds).
3Take the pastry out of the bowl, wrap it in cling film and flatten it.
Leave in the fridge for one hour.
4Remove the cling film and place the pastry on a floured worktop.
Roll out from the centre in four directions to form a cross.
5Place the chilled butter between two sheets of cling film. Flatten to form a 2-cm thick square.
Remove the clingfilm and place the butter at the centre of the cross and fold the arms of the cross in towards the centre.
6Roll the pastry out to form a long rectangle. Fold it in thirds like a wallet.
7Turn the pastry 90° and roll the pastry out to form a long rectangle.
Fold it in thirds like a wallet.
8Wrap the pastry in cling film and chill for 30 minutes in the fridge.
9Repeat Steps 6, 7 and 8 twice.
10When the pastry is ready, roll the pastry out into a circle (to fit the quiche tin) and leave it in a cool place for 30 minutes.
11Preheat your oven to 210°C (gas mark 6).
12Fit the midi bowl fitted with the 2 mm grating disc, place the gruyère cheese in the feed tube. Grate it and set aside.
13Wash the leeks. Discard the green part and keep only the soft white section.
Slice the white part of the leeks using the 2-mm slicing disc in the midi bowl. Set aside.
14Melt the butter in a pan.
Add the leeks, give them a stir, then pour in the water (50ml).
15Soften the leeks over a low heat for 15 minutes, making sure they do not brown.
If necessary, add a little more water. Season with salt and pepper.
16Place the dough in a 25 cm diameter quiche dish and prick the dough with a fork.
17Either in the main bowl fitted with the metal blade or in the mini bowl, blend the crème fraîche, eggs, salt and pepper.
Run the machine for 30 seconds.
- 2 eggs
- 100 ml of crème fraîche
18Arrange the leeks in the pastry case. Top with the creamy egg mixture.
19Scatter with the grated gruyère. Bake for about 30 minutes.
Preparation : 45 min
Cooking : 30 min
Total time : 2 h 45
1 comment 
I normally part bake pastry case to ensure bottom is baked - and it doesn't always turn out deep enough all round - will try your recipe with interest!