This quiche recipe is delicious. Serve it with a fresh salad and some salad cream for a tasty, filling lunch.

Ingredients:

• 200g plain flour
• 75g butter
• 1 egg
• Pinch of salt
• Cold water
• 3 leeks
• 4 eggs
• 250ml crème fraiche
• 1 tbsp. olive oil
• 100g grated gruyere cheese
• 50g grated cheddar cheese
• 50g chopped ham
• Salt and pepper

Method of Preparation:

1. Make the pastry by sifting the flour and salt together. Add in the butter and the egg and then mix using two knives until you have a mixture that resembles coarse breadcrumbs. Add enough cold water, bit by bit, until the pastry holds together. Wrap it in cling wrap and then put it into the fridge for half an hour.

2. Preheat the oven to 200C.

3. Finely chop the leeks and fry them in the oil for 10 minutes or so or until translucent.

4. Whisk the eggs with the crème fraiche and then mix in the cheeses. Mix in the ham and the cooked leeks, season well, and then set to one side to cool slightly.

5. Roll the pastry out to fit a 25cm tart tin. Press the pastry into the tin, leaving an excess of at least 3cm around the edge, then spread the filling over the pastry.

6. Bake the quiche for half an hour and then trim any excess pastry.

7. Either serve the quiche hot or chill it and serve it cool.

This quiche will serve eight people. For extra flavour, try adding a dash of Worcestershire sauce to the eggs before you whisk them with the crème fraiche.

Author: Laura Young.

Back to the Leek Recipe home page.

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Conversions
200g	about 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
75g	about 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
250ml	about 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
100g	about 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
50g	about 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
200°C	400°F / Gas Mark 6

Data: