Leek and Cheddar Quiche

Fri, 30 November 2018

Leek and Cheddar Quiche

INGREDIENTS:

· 450g short crust pastry

· 1 egg wash

· 25g butter

· 1 large leek, trimmed and chopped

· 3 eggs

· 150ml cream

· salt and pepper

· 150g Wexford white Cheddar

METHOD:

· Preheat the oven to 160 °C.

· Roll out the pastry to cover the baking dish and cover with a layer of cling film or baking parchment.

· Fill with baking beans and blind bake for 15-18 minutes until golden but not fully baked.

· Remove from the oven then immediately brush with egg wash to seal the pastry if needed.

· In the meantime, in a large pan, over low heat, melt the butter and add the leek. Sauté for 3-4 minutes until softened but still with a slight crunch.

· Then, beat the eggs, cream, salt and pepper in a small bowl. Put about 100g of the cheese into the tart shell. Evenly spread the leeks over the cheese. Pour in the egg mixture, top with the remaining cheese.

· Bake for 15 -20 minutes, until golden brown on top. Let stand a few minutes before slicing.

· Serve with some salad leaves.

Enjoy!