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Prep Time 20 Minutes
Cook Time 30 Minutes
Crust for 9 inch or 22 cm Round Pan:
1 3/4 cup (180 grams) All-Purpose Flour
4 ounce (120 grams) Hiland Butter, softened to room temperature
3/4 teaspoon Salt
2 tablespoons Cold Water
2 teaspoons Garlic Powder
1 Large Leek, washed and cut into slices
1 8-ounce (250 grams) Container Sweet Cream
2 Eggs, slightly beaten
1 tablespoon Dijon Mustard
2 tablespoons Fresh Thyme Leaves
2 tablespoons Hiland Mozzarella Cheese, shredded
Salt and Freshly Ground Pepper (to taste)
Using an electric mixer, slowly mix the flour, Hiland Butter and salt until you get a crumby mixture.
Slowly add the water and garlic powder, kneading just until the dough forms (no more). Wrap the dough in plastic wrap and refrigerate for 20 minutes.
In a skillet, heat the oil over medium heat. Add the leeks and saute until golden. Spice with salt and pepper. Set aside to cool.
In a separate bowl, mix together the cream, eggs, mustard and thyme. Season with salt and pepper.
Preheat the oven to 350°F (180°C). Spray a 9- inch (22 cm) round pan with non-stick cooking spray.
Flatten out the dough on the bottom and up the sides of the pan. Arrange the cooled cooked leeks on top of the dough. Pour the creamy-egg mixture on top of the leeks. Sprinkle Hiland Mozzarella on top.
Bake, uncovered, at 350°F (180°C) for 30 minutes, or until golden brown.