Leek, Cheddar and Broccoli Quiche
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
- 550g/19.43ozs. shortcrust pastry
- 50g/1.7ozs. butter
- 2 leeks
- 1 small head broccoli (around 300g)
- 4 extra large eggs (to add up to 1 cup)
- 2/3 cup milk or cream (I used milk, not skim)
- 1/2 cup cheddar cheese
- Salt and pepper to season
- 1/4 teaspoon freshly grated nutmeg
Step 1 - Roll out shortcrust pastry until thin and fill a rectangular flan tin. Dock with a fork. Line with parchment and add ceramic baking beans (you can also use dried beans or rice). Place in the fridge for 30 minutes. Preheat oven to 200C/400F.
Step 2 - Meanwhile, slice the leeks in half lengthways and wash them to remove any dirt, drying them well. Cut into half moons. Cut the broccoli into small florets. Melt half the butter in a frypan and saute the leek for about 8 minutes adding more butter when needed, then add the rest of the butter and the broccoli and saute until tender. Remove from heat and season with salt, pepper and nutmeg.
Step 3 - Bake the pastry in the hot oven for 15 minutes. Whisk the eggs and milk together in a jug and then stir in the cheese. When the pastry is cooked, remove the parchment and baking beads and then spread the leeks and broccoli on the base of the pastry. Top with the egg mixture and then bake for 20 minutes on 190C/374F until the cheese browns. Cool for about 10 minutes and serve warm.