Week 16 - Tuscan Fennel Quiche

Ingredients

• 1 1/2 cups flour
• 1/4 lb. cold butter, cut into small cubes
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 cup of water
• 1 yellow onion, diced
• 2 leeks, white and green parts, sliced and cleaned well
• 1 fennel bulb, thinly sliced and then diced
• 6 eggs
• 1 cup 1/2 & 1/2
• 1 cup heavy cream
• 2 cups Mozzarella, grated
• 1 cup Gruyere cheese, grated