Leek quiche

Leek quiche

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
1/4 cup water
1/2 teaspoon salt
1 1/2 cups sliced leeks
2 eggs
1/4-1/2 cup cream
1/2 cup milk
A pinch ground nutmeg
A pinch freshly ground pepper
1/2 cup see method for ingredients
1 Shortcrust flan case, baked blind
2 teaspoons butter, extra

Method

  1. Preheat the oven to 190°C. In a heavy-based saucepan, heat the butter and water with the salt. Add the leeks, cover and cook for 6–8 minutes, or until liquid in the pan has almost evaporated. Lower the heat and cook gently until the leeks are very soft. Cool.
  2. Beat the eggs, cream and milk, nutmeg and pepper until just combined. Add leeks and grated cheese. Pour into the prepared flan case and dot with small pieces of the extra butter. Bake for 10 minutes. Lower the heat to 180°C and bake a further 20 minutes or until custard is set.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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