Leek Cheese Quiche

Ingredients

• 1 Ready-Rolled Shortcrust Pastry Sheet
• 2 Large Leeks, trimmed and thinly sliced
• 1 tablespoon Butter
• 150g Mature Cheddar Cheese, grated
• 4 Large Eggs
• 250ml Double Cream
• 100ml Whole Milk
• 1 teaspoon Dijon Mustard
• 1 tablespoon Fresh Chives, finely chopped
• Sea Salt
• Freshly Ground Black Pepper

Instructions

1. Preheat the oven to 190°C (170°C fan). Line a 23cm tart tin with the shortcrust pastry, trim the edges and prick the base with a fork. Chill for 15 minutes.
2. Line the pastry with baking paper and baking beans, then blind bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes until lightly golden.
3. Meanwhile, melt the butter in a large frying pan over medium heat. Add the sliced leeks and cook gently for 8–10 minutes until completely softened but not browned. Allow to cool slightly.
4. Whisk together the eggs, double cream, milk, Dijon mustard, chives, salt and freshly ground black pepper until smooth.
5. Spread the cooked leeks evenly over the pastry case, sprinkle with the grated Cheddar, then carefully pour over the egg mixture.
6. Bake for 35–40 minutes until the filling is set with a slight wobble in the centre and the top is beautifully golden. Rest for 10 minutes before slicing.

instructions_source: editorial-classic