Leek & cheese quiche

Leek & cheese quiche

This will keep in the fridge for up to two days.

By , 21 September 2015
Leek & cheese quiche
  • Ready in: 50 mins
  • Serves: 10
  • Price: 60p per serving
Nutritional Info
Each 149g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1340KJ 320KCAL
of your reference intake.
Typical energy values per 100g: 899kJ/215kcal.
  • 200g plain flour, plus extra for rolling out
  • 125g butter, cut into small cubes
  • 1 large free-range egg yolk, plus 3 whole eggs
  • 500g Asda Trimmed Leeks, thinly sliced
  • 300ml single cream
  • 2 tsp chopped fresh thyme
  • 125g Gruyère, grated
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a large bowl. Rub 100g of the butter into the flour.

  • Mix the yolk with 2 1/2 tbsp cold water and add to the flour mixture. Mix with a round-bladed knife until it starts to form clumps – you may need a few more drops of water. Gather into a dough with your hands.

  • Lightly dust a work surface and rolling pin with flour. Roll out the pastry. Use to line a 20-23cm flan tin. Prick with a fork.

  • Lay a piece of foil in the pastry case and weigh down with a handful of uncooked rice. Bake for 10 minutes, remove the foil and rice, then bake for another 5 minutes. Reduce the oven to 180C/160C Fan/Gas4.

  • Melt the remaining butter in a large pan, add the leeks and stir. Cover and gently cook for 5 minutes, stirring occasionally. Remove the lid and cook, uncovered, for another 10 minutes, stirring often, until the leeks are soft.

  • Beat together the eggs and cream, and season with pepper. Stir in the leeks, thyme and 2/3 of the cheese.

  • Pour the mixture into the flan case and sprinkle on the rest of the cheese. Bake for 25 minutes or until the filling is just set.