200 g flour
100 g butter
1/2 t. salt
4 large leeks
350 g fresh spinach
40 g butter
25 cl creme fraiche
80 g grated emmental cheese (or swiss)
Mix flour, butter and salt together gently with fingertips in a small bowl. Incorporate 3 T. water. Gather dough together in a ball, wrap in plastic and chill for 30 minutes.
Clean and slice leeks, then sauté in butter for 15 minutes, over low heat. Rinse spinach. Place in a saucepan and salt. Cook for 3-4 minutes over low heat. Drain and coarsely chop. Add to leeks and cook another 3 minutes. Salt and pepper and let cool.
Preheat the oven to 400 degrees. Roll out the pastry dough and place in a 12" tart or quiche pan. Poke with a fork and then add spinach/leek mixture.
In a bowl, mix the eggs with a fork and add the creme and cheese. Salt and pepper. Pour mixture over vegetables and bake for 30 minutes, reducing the temperature to 375 degrees after 15 minutes.