Leek and blue cheese quiche
- A little flour for rolling out
- 350g ready-made shortcrust pastry
- 2 medium leeks, trimmed, halved lengthways and thinly sliced
- 25g butter
- 3 large free-range eggs
- 225ml single cream
- 100g Roquefort (or other blue cheese), crumbled
Roll out the pastry on a lightly floured surface to a 30cm circle. Carefully line a 23cm flan tin with the pastry. Prick the base with a fork, and, if possible, chill for 30 minutes. Lay a sheet of baking paper in the flan tin and weigh it down with baking beans.
Pre-heat the oven to 200C/180C Fan/Gas 6. Bake the flan case for 10 minutes, then remove the paper and return for another 5 minutes. Reduce the oven temperature to 180C/160C Fan/Gas 4.
In a frying pan, cook the leeks in the butter until soft and tender. Season and spread in the flan case. Lightly beat the eggs and cream together and pour into the flan case, then scatter the cheese on top.
Bake for 25 minutes or until the filling is just set. Serve warm or cold.