• Shred your cheese and beat eggs with about 2/3 of your chosen heavy cream. If you want to add a dash of your chosen wine at this point, why not. Can add salt and pepper as well as any other spices to taste. I Will add the nutmeg here as I find it does wonderful things to the cream while it sits and comes up to room temperature as your onions sweat.
• You're going to need to sweat down your leeks and onions with your choice of wine, your choice of fat (butter, neutral oil or olive oil). I tend to do a medium chop on both. You want them small enough to cook in a good time over medium heat, but not so small that they burn too quickly. You could also cut the onions like you were going to caramelize them and then caramelize the onions first. Add the leeks later if you wanted to go with a sort of richer darker take.
• I often add the stock mixed with about half a cup of liquid and the wine throughout the process to sort of encourage the onions to sweat covered and to get the flavors of the onion and stock merged. If you're adding the stock dry which you can do, I would say near the end when you add the wine to cook the alcohol down and get the flavors into the onion. If you add all the wine at the beginning it kind of gets lost a little bit in my opinion.
• Once the onions have sweat down and are translucent use a splash of wine to deglaze if needed and then reduce the heat down to simmer or take it off the heat if you use an enamel pan that will hold the heat and slowly add about a third of the cream as the temperature gets low enough to incorporate and not scald it.
• Once a third of the total cream is incorporated nicely slowly add the onion mixture to the beaten egg/cream mixture and about half of the cheese. You want it just warm enough that your cheese stretches a little bit as it mixes but not so warm that it tempers the egg.
• Add mixture to your pie crust and add the rest of the shredded cheese on top if you need more cheese to fill out the pie crust, this is the time to do it.
• Bake until firm and golden, we usually do about 30 to 45 minutes out of 350 oven about as long as it's set up and the egg is fully cooked, you should be fine.
• It's often best the next day reheated, but if you want to eat it the same night as you cooked it, I would let it rest for 20 to 30 minutes before cutting. It'll let it firm up

Pie crust:

• Almost any crust will do and really depends on taste.
• I've made it with store-bought puff pastry store-bought pie shells filo dough and one of our favorites is to make a potato crust like a tortilla.
• One of the most authentic ways is to use hot water pastry which is actually really easy to make but kind of messy and requires kitchen space. So puff pastry is the easiest and most consistent. You're going to need a pretty big sheet of it to cover your pie tin and I often like to seal it with a top layer But I've also made it open as well where it looks a little bit more like a quiche.

Potato crust:

• Cook 3-4 waxy potatoes and either give them an ice bath to cool or leave them in the to cool for a few hours to overnight so that they are cooked but easy to handle.
• Take your pre-cooked potatoes and slice them into rounds of about an eighth to a quarter inch thickness. Enough to be a barrier between the cooking vessel and the filling.
• Take your rounds and lay them like a crust into a buttered or greased cooking vessel. If it's around pie pan, I often use a spiral shape with some overlap to make sure that and then a second layer. If you have enough potatoes you can also line the sides which is quite nice, but if you've greased it enough it should be okay as long as there's a nice crust at the bottom so you can go with a thick bottom crust or a thinner crust that also extends around the edge of your pie plate. If you want both then just probably add more potatoes.
• If you use a potato crust method I would go with a slightly higher heat just to give the potatoes a chance to crisp up, and would want to cover the pie in foil to prevent the filling from cooling too soon or drying pit but also it will be just fine if you follow the recipe above.
• With this method, I really recommend an enameled cast iron cooking vessel either square or round as they just hold in the heat so much better, but Pyrex can work too and almost any pie pan as well.
• The recipe can be sized up or sized down depending on the number of people. You're feeding the size of your cooking vessel, etc. From experience puff pastry tends to work better in square or rectangular baking dishes just because they come in squared sheets. Cremated pastry often comes in quite large sheets that work well and phyllo dough can be a little tricky as you need to butter between each sheet, but definitely makes it a more like spanakopita style fusion.
• This is a bit of a chef's recipe as I thought you might want to try it out before you pitch it to the Advent calendar. This is when I try to make at least once or twice every winter as you can serve the remainder cold or warmed up as either a quick lunch or easy l side dish for another dinner and just pair it with some veg and protein.