Name: Leek and blue cheese quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 40 gram butter; 4 leeks, trimmed, quartered, sliced; 4 eggs; 1/2 cup thickened cream; 150 gram blue cheese, crumbled; mixed salad leaves, to serve

Leek and blue cheese quiche

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Skip to Recipe

Ingredients

2 sheets frozen shortcrust pastry, thawed

40 gram butter

4 leeks, trimmed, quartered, sliced

4 eggs

1/2 cup thickened cream

150 gram blue cheese, crumbled

mixed salad leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 26cm loose-bottomed quiche pan.

2.Join pastry sheets to make one large enough to fit the prepared quiche pan. Ease into pan and trim excess. Chill for 10 minutes.

3.Line pastry case with baking paper then fill with dried beans, rice or pasta. Bake for 10 minutes. Remove paper and filling. Bake a further 10 minutes.

4.Meanwhile, melt butter in a large frying pan on low. Stir in leeks and cook, covered, for 10 minutes, or until tender. Drain on paper towel.

5.In a large jug, whisk together eggs and cream. Season to taste. Fold in leeks and cheese.

6.Pour leek mixture into pastry shell. Bake for 30-35 minutes, or until set. Serve quiche in wedges with salad.

You can use other cheeses, like gruyere and swiss cheese.
Note

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Ingredients

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