Blue False Nail Quiche

In a large bowl, mix flour, sugar, and a teaspoon of salt.

Put the butter cubes in a bowl. Rub the butter with the flour by hand, but don't overdo it: the mixture should be uneven, and the butter should not melt.

Evenly sprinkle the dough with crushed thyme.

Make a well in the center of the bowl and gradually add 1 tablespoon of ice water into it. Start kneading the dough, but not too vigorously. After about 30-40 seconds, the dough should become sticky. Pour in 1 tablespoon of apple cider vinegar and continue kneading the dough until smooth for 1-3 minutes.

If the dough remains dry, gradually add 0.5 teaspoon of cold water while kneading.

Once the dough texture is smooth and uniform, wrap it in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 190 degrees.

Pour water into a large pot and add diced potatoes (2.5 cm). Bring to a boil over high heat and cook for 10 minutes until the potatoes soften but are not fully cooked. Then drain the water and set the potatoes aside.

Roll out the dough for the quiche to fit a medium pie dish, place the dough in it, and cover with parchment paper.

Pour dried beans onto paper for pre-baking, place the mold in the oven and bake the dough base for 10-12 minutes until partially cooked, then set aside.

While the base is baking, whisk eggs, milk, and cream in a small bowl. Season with salt and pepper to taste. Add potatoes, sliced leeks, and 3/4 cup of Gruyère cheese.

Once the base is baked, carefully remove the parchment paper with the beans and save it for reuse.

Fill the test base with egg-potato filling. Sprinkle with remaining Gruyère cheese and bake for 40-45 minutes until the crust and filling are golden brown.