Serves 6 450g shortcrust pastry 1kg leeks 120g butter 60g plain flour (or mix it with half wholemeal flour) 500ml full-fat milk For the topping:
3 eggs 350ml double cream 150g cheese, grated (parmesan and cheddar mix) Method 1 Preheat oven to 180C/ Gas 4. Roll the pastry out to about 3mm. Butter a 32cm quiche dish well and line with the pastry. Prod all over with a fork and refrigerate for 15 minutes.
2 Cut the leeks in half lengthways and then cut into 3 cm pieces. Wash and drain. Melt the butter in a saucepan, stir in the leeks and season well. Cook covered for 5 minutes on a moderate heat.
3 Remove the lid and continue cooking for a few minutes to reduce the liquid. Add the flour and stir. Add a small amount of milk, making sure that it is all absorbed before you add a bit more. Continue until you have used it all and keep on the heat until the flour is cooked (2-3 minutes).
4 Cover the pastry with greaseproof paper and fill with dry beans, rice or chickpeas. Blind bake for 10 minutes, then remove the paper and beans and pop back for another 5 minutes or so until it is pale golden.
5 For the topping, whisk the eggs, add the cream and cheese, whisk again and pour over the leek mixture in the pastry case. Cook for about 45 minutes and rest for 5-10 minutes before serving.
3 eggs 350ml double cream 150g cheese, grated (parmesan and cheddar mix) Method 1 Preheat oven to 180C/ Gas 4. Roll the pastry out to about 3mm. Butter a 32cm quiche dish well and line with the pastry. Prod all over with a fork and refrigerate for 15 minutes.
2 Cut the leeks in half lengthways and then cut into 3 cm pieces. Wash and drain. Melt the butter in a saucepan, stir in the leeks and season well. Cook covered for 5 minutes on a moderate heat.
3 Remove the lid and continue cooking for a few minutes to reduce the liquid. Add the flour and stir. Add a small amount of milk, making sure that it is all absorbed before you add a bit more. Continue until you have used it all and keep on the heat until the flour is cooked (2-3 minutes).
4 Cover the pastry with greaseproof paper and fill with dry beans, rice or chickpeas. Blind bake for 10 minutes, then remove the paper and beans and pop back for another 5 minutes or so until it is pale golden.
5 For the topping, whisk the eggs, add the cream and cheese, whisk again and pour over the leek mixture in the pastry case. Cook for about 45 minutes and rest for 5-10 minutes before serving.