Quiche Lorraine

Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil for 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

Meanwhile, in a large bowl, combine the flour, cornstarch, and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork, or two knives until it is in very tiny bits. Add one egg and mix it until a dough forms.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each of nutmeg, salt, and pepper and combine to form a batter.

Preheat the oven to 350 degrees.

Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.