准备

制作蛋shell：

• In a medium mixing bowl, stir together the two flours, coriander, mace, cayenne, and salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough (be sparing). Gently flatten the dough into a smooth disk about 1-1/2 inches thick. Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Drape the dough over the rolling pin and lift it over a-10- or 11-inch fluted tart pan with a removable bottom. Unroll it loosely over the pan and gently press the dough into the pan without stretching it. Trim any excess dough from the rim of the pan. Cover in-plastic and chill for at least 1 hour.
• 将烤箱加热到400ºF。将一块重型铝箔放在面团上，并用干豆子或馅饼重装。烘烤，直到面团煮熟但尚未褐色，尚未褐色，为20至25分钟。取下箔和重物，烘烤，直到面团均匀且浅褐色，再过大约10分钟。从烤箱中取出，冷却。

Make the filling:

• Cut off and discard the dark green top and the root end of the leek. Split the leek lengthwise into quarters and then cut crosswise into squares. Soak in a large bowl of cold water, swishing to loosen the dirt. Remove the leeks from the water using a skimmer or slotted spoon and drain.
• 在中等煎锅中加热黄油；添加韭菜和苹果。用中火煮，搅拌，直到韭菜颜色鲜艳，苹果变软，约5分钟。从火上取出，冷却。
• Lightly beat together the eggs, halfand- half, salt, pepper, and nutmeg.

填充并烘烤蛋：

• 将烤箱加热到300ºF。用重型箔盖住蛋pan的下侧和边缘，以防止泄漏，并将锅放在烤盘上。将韭菜和苹果均匀分配到蛋shell上。在苹果和韭菜之间撒上碎的斯蒂尔顿。将蛋ust倒在顶部。烘烤，直到蛋ust刚刚在中间，大约45分钟。上菜前让冷却至室温。