---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetables, Desserts, Cheese/eggs, Breads, Ethnic
       Yield: 6 Servings
       6 tb Butter
       4    Leeks; up to 5
            -finely chopped
     1/2 c  -Water
       2 tb Flour;all purpose
            -Salt & ground black pepper
       1    Egg
       2 tb Light cream
       1 c  White cheddar cheese;mild
            Pastry for 9 inch tart shell
   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