Cheesy Leek Quiche

Quiche is a dish that can always be found on the buffet table, but is super easy for a light lunch. This cheddar cheese and leek quiche is a real hit and whilst we’ve listed how to make your own pastry, there are of course the shop-bought options!

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients (for topping):
– White Parts from 3 Leeks
– 40g Cheddar Cheese
– 1-2 Eggs
– 1tbsp Cornflour
– 100ml Soya Cream
– Salt and Pepper for seasoning
– 2 tbsp Olive Oil
Ingredients (for short crust pastry):
– 75g Self Raising Flour
– 30g Cornflour
– 45g Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. Start by preparing the pastry. In a large bowl, mix the cornflour, flour and butter. Knead the dough with fingers before adding water (start with 20ml and increase if needed). Once the dough has formed into a ball, wrap in cling film then let cool in the fridge for 30 mins
3. Carefully wash the leeks then slice white parts into small pieces
4. Heat 2tbsp olive oil in a pan on medium heat, then add the leeks for 10-15 mins, stirring frequently
5. Roll out the dough, shape into a large rectangle mould then bake for 10mins
6. Add the leeks onto the pre-baked pastry, then add cheddar and seasoning
7. In a small bowl, mix the egg with cream and a tsp cornflour
8. Pour egg-cream mixture on top of the quiche, then back for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine