Leek Quiche with Brie and Fig Chutney

For the chutney: peel shallot and dice. Heat butter in a pan and saute shallot until soft. Add thyme and deglaze pan with red wine and port wine. Add mustard powder and reduce to a half. Clean figs and add to the pan, simmer for about 15 minutes. Pour into preserving jar and seal well. 

For the dough: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes. 

Preheat the oven to 180 ° C top and bottom heat Preheat.

For the topping: halve leeks lengthwise, Rinse and dry, cut into 10 cm (approximately 4 inches) long pieces and blanch for 1-2 minutes in boiling salted water. Drain, rinse in cold water and drain again.

Cut cheese into small cubes and mash with a fork. Mix with eggs and cream, season with add salt and pepper.

Roll out dough on a floured surface and line tart pan with it, making an edge all around. Layer with 1/3 of  brie mixture and 1/3 of leeks. Repeat layers until all ingredients are used.