The curry adds a special something to this flan from the Champagne region of France. Perhaps surprisingly, it enhances rather than detracts from the flavour of the leeks.
350g (12oz) flan pastry
20g (1½ tbsp) butter, to grease
flour, to dust
1kg (1lb 2oz) leeks, trimmed, split lengthways and well washed
60g (¼ cup) butter
salt and freshly ground pepper
100ml (scant ½ cup) double (heavy) cream
5 medium egg yolks
15g (1½ tbsp) Madras curry powder (optional)
For the filling, cut the leeks into 5 mm (¼in) slices. Melt the butter in a pan, add the leeks, season with a little salt and pepper, then cover and sweat gently for 20 – 30 minutes until tender, stirring occasionally. Transfer to a bowl and leave to cool completely.
For the pastry case, grease a 22 cm (8½in) flan ring (3 cm/1¼in deep), and place on a baking sheet in the fridge. Roll out the pastry into a round about 3 mm (⅛in) thick and use to line the flan ring (see Lining a tart tin & baking blind). Leave to rest in the fridge for at least 20 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
Prick the bottom of the pastry case, line with greaseproof paper and baking beans or dried pulses and bake blind for 20 minutes. Remove the beans and paper and leave to cool in the ring.
To make the filling, whip the cream very lightly with the egg yolks and curry powder if using, then fold in the cooled leeks. Adjust the seasoning if necessary. Pour the leek mixture into the pastry case and bake for 40 minutes, until the top is lightly golden and the filling is cooked but still soft to the touch.
Immediately slide the flamiche on to a wire rack, using a large palette knife. Gently lift the flan ring off. Serve the quiche warm or tepid, but not piping hot.