Leek quiche

Leek quiche

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
30g butter, plus 2 teaspoons extra
60ml water
1/2 teaspoon salt
200g leeks, sliced
2 eggs
80ml cream
125ml milk
pinch nutmeg
pinch freshly ground black pepper
35g swiss cheese, grated
1 x 20-23 cm shell * plain shortcrust pastry [rid:5323]
1-2 slices swiss cheese, cut into triangles

Method

  1. Heat 30 g butter with water and salt in a heavy saucepan. Add leeks, cover and cook for 6–8 minutes or until liquid in pan has almost evaporated. Lower heat and cook gently until leeks are soft. Drain.
  2. Beat eggs, cream, milk, nutmeg and pepper until just combined. Add leeks and grated Swiss cheese.
  3. Pour into flan case and arrange cheese triangles in pattern on top. Dot with small pieces of remaining butter.
  4. Bake in a preheated hot oven (200°C) for 10 minutes, then reduce heat to moderate (180°C) and bake for a further 20 minutes or until filling is set.
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