Brussel Sprout and Leek Quiche - Kidney Kitchen

Ingredients

• ¾ cup unbleached flour
• 1 pinch sea salt
• 5 tablespoons unsalted butter, chilled and cubed
• 2-3 tablespoons ice water
• 2 tablespoons unsalted butter
• 1 medium (120 grams) leek, white and light green part only, thinly sliced
• 9 sprouts (170 grams) Brussels sprouts, thinly sliced
• 2 tablespoons tarragon leaves, chopped
• 3 medium eggs
• ¾ cup whole milk
• ⅓ cup heavy cream
• 4 ounces goat cheese
• ¼ teaspoon black pepper, freshly ground