A Very Tasty Leek Quiche

Leeks are a wonderfully diverse vegetable and will stand well on their own, most notably in the form of
a quiche.
France with out a doubt produces the best quiches.
For this recipe use Italian 00 flour for the base - it really makes a good tart!
Quiche is great for a weekday meal and then leftovers can be taken as part of a packed lunch to
the office, even better they taste great on day two!


Tart base
200g 00 Itlian Flour
50g butter (from fridge)
3-4 tablespoons of water (add as required)
Egg wash (1 egg )

Leek Filling
4 leeks chopped finely
1 onion
3 beaten eggs
150 mil milk
30g grated Mature cheddar


Oven to 180C
Grease tart tray well with butter.
Add flour to bowl with butter cut into small squares.
Knead through fingertips until breadcrumb like consistency.
Add water and to form a ball, keep relatively wet.
Cover with clingfilm and leave in the fridge for 30 minutes.
After 30 minutes roll out and place in tin. Prod well with a fork.
Brush on egg wash.
leave for 10 minutes
Place  in over and bake until a light brown.
Turn off oven and let cool inside (this helps crisp the pastry really nicely).

Making the filling
Saute the onion for 10 minutes on a medium heat,
Add the four leeks and saute on warm heat for 3-4 minutes.
Cover the pan, turn the heat to low/medium and let the leeks sweat for 10mins.
Add the leek mixture to the tart base.
Then add the 3  beaten eggs with milk.
Finish with the grated cheese.
Place in 180 oven until light brown - around 20 minutes.

This is a very compact quiche, ie lots of leeks which makes it really tasty!
Serve with baked potatoes and a winter salad.