A lovely quiche (or flan) perfect for vegetarians and meat eaters alike. Served in the summer, in the garden with a green salad and tiny new potatoes, this quiche is always a big hit with the Scullery family and friends.
I make this with half wholemeal pastry which adds a nice, nuttyish taste that always goes well with cheese. The method for making wholemeal pastry is the same as with white flour. Double up the quantities and use half white, half wholemeal flour.
~1. Clean and chop the leeks. Melt a small amount of butter or that new liquid cooking butter in a saute pan. Saute the leek slowly until they're soft and slightly coloured. Add a big pinch of ground nutmeg and cayenne pepper. Leave them to cool while doing the pastry. Heat the oven to 180°C. 2. Line a flan dish with the pastry - fluted dishes always make the most attractive flans. Beat the eggs, soured cream and milk together well. Season with pepper - I don't use salt as I think the cheese adds enough but feel free to add it if you want. 3. Sprinkle half of the cheese over the pastry then add the cooled leeks. 4. Pour over the egg and cream mixture then sprinkle over the rest of the cheese. 5. Cook the quiche for about 25-30 minutes or until the mixture is set and the top has begun to brown nicely.
Done. Allow the quiche to cool before removing it from the dish.
Serve warm or cold with salad and/or new potatoes.
Always best eaten in the garden with friends and a glass of wine.