Recipe: Leek, Carrot and Ham Quiche

1 Prepare your shortcrust pastry, line the mold and refrigerate.

2 Prepare your vegetables by cutting the leek in half lengthwise, then slicing it into thin strips.

3 Grate the carrots.

4 Slice the onion thinly.

5 Cut the ham into thin slices.

6 Blind bake your pastry for 20 minutes.

7 In a sauté pan, add a little fat of your choice and sweat the onion.

8 Add the leek and mix.

9 Add the grated carrots and ham.

10 Season with salt and pepper, then sweat for 10 minutes covered.

11 In a bowl, mix the condensed milk and 2 eggs.

12 Season with salt and pepper.

13 Place the vegetables on the tart base.

14 Cover with the egg and milk mixture.

15 Bake for 20 to 25 minutes at 375°F (190 °C).