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Recipe

Leek and blue cheese quiche

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Leek and blue cheese quiche
  • 2 sheets frozen shortcrust pastry, thawed
  • 40 gram butter
  • 4韭菜,修剪,驻扎,切片
  • 4 eggs
  • 1/2 cup thickened cream
  • 150 gram blue cheese, crumbled
  • mixed salad leaves, to serve

Method

Leek and blue cheese quiche
  • 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.

Notes

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

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