Leek and Ham Quiche

Sift the flour together with the baking powder and salt.

Place the sifted mixture in a bowl and add the softened shortening (or butter) and grated cheese in the center.

Gradually incorporate the water and quickly work the dough until it forms a smooth ball.

Wrap the dough in plastic wrap and let it rest in the refrigerator for one hour.

Slice the leeks into thin rounds and sauté them with one tablespoon of butter and one tablespoon of oil.

Remove from heat and add the ham, cut into thin strips (julienne). Season to taste.

Place the ricotta cheese in a bowl, mash it with a fork, and add the eggs one at a time, mixing to form a creamy texture.

Stir in the milk, two-thirds of the grated Gruyere cheese, the sautéed leeks, and the ham.

Roll out the dough with a rolling pin until it is very thin. Place it over a round baking dish (24 cm in diameter), ensuring the dish is fully lined, including the edges.

Pour the filling into the prepared crust and sprinkle the remaining Gruyere cheese on top.

Bake in a moderate oven for approximately 30 minutes, or until the crust is cooked and the filling is slightly firm.

Remove from the oven, let it rest for a few minutes, and then cut into portions.