Leek and Almond Quiche

 

Ingredients

 

Serve 4-6

• 1 quantity Short Crust Pastry

Filling:

• whites of 3 leeks, thinly sliced

• 2 tbsp butter

• 2 tbsp water

• salt to taste

• 3 eggs

• 1/2 cup/125 ml cream

• 1/2 cup/125 ml milk

• 2/3 cup/60 g chopped almonds

• 2/3 cup/80 g freshly grated Parmesan cheese

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Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 400°F/200°C/gas 6.

2. Oil a 9-inch(24cm) pie dish. Beat he eggs, cream, milk and salt in medium bowl.

3. Roll the dough out very thinly on a lightly floured surface. Divide the dough in three. Place one-third of the dough in the prepared dish, letting it overlap the sides.

4. Sprinkle with half the almonds and half the Parmesan. Cover with the second sheet of dough and sprinkle with the remaining almonds and cheese.

5. Cover with the remaining sheet of dough. Top with the leeks and pour the egg mixture over the top.

6. Bake for 35-45 minutes or until golden. Serve hot or at room temperature.