1 cup (250 mL) all-purpose flour
¼ tsp (1mL) salt
⅓ cup (75 mL) shortening
2 – 3 tbsp (30-45 mL) cold water
1 cup 2% milk
2 tbsp (30 mL) all-purpose flour
Salt and pepper to taste
1 tbsp (15 mL) butter
3 medium size leeks, white and tender green parts only, finely sliced
1 cup (250 mL) grated old, white Cheddar cheese
Place flour and salt into the bowl of food processor. Add shortening and pulse until mixture forms pea size pieces. Add cold water and pulse again until mixture combines to form a soft dough. Add more water if necessary. Roll into ball, wrap in plastic wrap and chill in refrigerator.
In large bowl, whisk together eggs, milk, flour and seasonings. Set aside.
In large non-stick frying pan, heat butter over low heat. Add sliced leeks and cook until softened, without browning them. Cool.
Roll out dough to 1/8 inch (4 mm) thickness. Line a 9 inch (23 cm) pie plate with the dough. Prick all over. Pre-cook crust for 5 minutes at 425 ̊F (218 ̊C). Remove pie shell from oven and reduce oven temperature to 350 ̊F (180 ̊C).
Line shell with cooked leeks and cheddar cheese. Pour egg mixture over top. Bake at 350 ̊F (180 ̊C) for 30 - 45 minutes or until crust is done and flamische puffs up and turns golden brown. Let stand 5 minutes before serving.
Makes 6 servings.
Tip: Store bought pastry shell can be substituted for dough recipe.