Flamiche aux Poireaux – Leeks in a Bread Crust | Just A Pinch Recipes

Ingredients

• ## BREAD DOUGH - PLACE IN BREAD PAN IN ORDER. USE DOUGH SETTING ON BREAD MACHINE.
• 1 1/4 cup(s) ( 300 ml) milk (1/2 c + 2 t)
• 1 cup(s) (250 gms) butter, room temperature (1/2 c)
• 2 - eggs (1)
• 1 1/2 teaspoon(s) salt (3/4 t.)
• 2 tablespoon(s) white sugar (1 tbsp)
• 4 cup(s) unbleached white flour (2 c.)
• 1 tablespoon(s) active dry yeast (1/2 tbsp)
• ## LEEK FILLING
• 1 1/2 pound(s) (750 grams) leeks (3/4 lb)
• 2 tablespoon(s) (30 grams) butter (1 tbsp)
• 1 1/2 teaspoon(s) dried thyme or sage (3/4 t.)
• - salt and pepper
• 2 - egg yolks (1)
• 1/3 cup(s) heavy cream (or canned evaporated milk) (3 tbsp)
• ## OR CHEESE FILLING – FLAMICHE AU FROMAGE
• 3/4 pound(s) cheese, shredded (strong flavoured) (6 oz)
• 1 - egg
• 1 - egg yolk
• 1/3 cup(s) heavy cream (3 tbsp)
• ## WHILE DOUGH IS RISING PREPARE THE FILLING.