Tuesday, 13 November 2012

Cheese and Leek Quiche

We had cooked something using part of a leek so I hunted about for a recipe to use the remainder.
This was really tasty.

Cheese and Leek Quiche
Serves 8.

Shortcrust pastry
50g butter
500g leek, washed and sliced
425ml whipping cream
4 eggs
200g crumbly cheese (Cheshire) grated

  1. Grease quiche dish. Line with pastry. Prick base. Cover base with baking paper. Cover with weights such as beans. Bake at 200o Celsius for 15 minutes.
  2. Melt the butter in a saucepan and cook the sliced leek. Cool slightly.
  3. In a separate bowl beat the eggs slightly and add the cream. Beat.
  4. Add the grated cheese to the cream mixture. Combine well.
  5. Add the leeks to the cheese mixture. Combine well.
  6. Tip the filling into the prepared pastry case. Ensure the cheese and leeks are distributed evenly.
  7. Bake at 200o Celsius for 30 minutes. Turn off the oven and allow the quiche to sit in the warm oven for a further 10 minutes.

Tasty cheese is a good substitute for Cheshire cheese in this quiche.
Instead of cream, powdered milk made at triple strength can be used.
This is excellent with a crunchy salad.

Delicious. Freezes well. Great with salad. 

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