Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic 
      Yield: 6 servings 
  
      6 tb Butter                              1    Egg 
      4    Leeks; up to 5                      2 tb Light cream 
           -finely chopped                     1 c  White cheddar cheese;mild 
    1/2 c  -Water                                   -grated 
      2 tb Flour;all purpose                        Pastry for 9 inch tart shell 
           -Salt & ground black pepper     
  
  Pate aux Poireaux 
   
  This leek and cheese quiche from Ile d'Orleans is related to the Flamiche 
  aux poireuax, a savory leek tart made in northern Franch and Flanders. The 
  same recipe can also be used to make small tarts. 
   
    Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook 
  over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 
  25 minutes or until tender. 
    In another saucepan, melt the remaining two tablespoons butter, blend in 
  flour and cook over medium heat until bubbling. Blend in leek mixture, 
  bring to a boil and season with salt and pepper. Remove from heat. 
    Beat egg and cream together, blend with leek mixture and pour into 
  unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F 
  oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 
   
  SOURCE: _A Taste of Quebec_ by Julian Armstrong