Instructions

Crust

1. In the bowl of a food processor fitted with a metal blade, add the flour, sunflower kernels, and salt. Process until sunflower kernels are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs.
2. With the food processor running, gradually add the vinegar and water. Process just until mixture begins to clump together. Transfer mixture to a lightly floured surface and finish kneading by hand. Form dough into a disk and wrap with plastic wrap. Chill about 30 minutes.
3. Preheat oven to 400.
4. On a lightly floured surface, roll dough into a rectangle slightly larger than tart pan. Carefully transfer to pan and trim edges to fit. Chill dough in refrigerator for another 30 minutes.
5. Prick the bottom and sides of crust with a fork. Line dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove pie weights and parchment paper. Lightly brush crust with egg white and bake for another 3 minutes. (While brushing the egg white is not completely necessary, it helps with moisture-proofing the crust.) Cool before filling.

Quiche

1. Reduce oven temperature to 375.
2. Melt butter in a skillet over medium high heat. Add leeks and sauté until leeks soften, about 5-7 minutes. Add wine and cook for an additional minute. Remove from heat and set aside to cool.
3. In a mixing bowl, whisk together the eggs, cream, milk, flour, salt, and pepper.
4. Layer half the cheese, half the leeks, and half the prosciutto in the crust. Repeat layers and then slowly pour the egg mixture over. Bake until quiche is set and top begins to turn golden, about 25-35 minutes. Garnish with freshly ground black pepper and chopped fresh parsley.