Flamiche with Maroilles

With 25 g of butter, butter a pie pan and then line it with the pie-crust dough. Store in the refrigerator. Cut the white of the leek into fines slices. Remove the rind from the Maroilles and cut it into small cubed. In a saucepan, sauté (3 min) the leek in the rest of the butter, then add half of the Maroilles cubes. Allow to melt (5 min) on a low light while stirring. In a salad bowl, mix the milk, the egg, and the cream. Season with salt and pepper. Place remaining Maroilles in the pie pan. Add the leek-and-Maroilles mixture, then pour in the milk, egg, and cream mixture. Bake (20 min) at 180°C. Check from proper cooking before removing from the pan. Serve immediately. Accompaniment Bear