Quiche Lorraine with Leek | Jernej Kitchen

Ingredients

• 230 g (2 cups) all-purpose flour
• 150 g (2/3 cup) cold butter, cut into cubes
• 1 pinch of salt
• 60 ml (1/4 cup) cold water
• 200 g (7 oz) ham or bacon
• 1/2 leek
• 1 tbsp olive oil
• 4 eggs
• 160 g (2/3 cup) sour cream
• 250 ml (1 cup) heavy cream
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp ground nutmeg
• 80 g (3/4 cup) grated Gouda cheese
• 80 g (3/4 cup) grated Cheddar cheese