A deliciously creamy leek and cheese tart..or is it a quiche?
Ingredients
- 1 sheet shortcrust pastry
- 2 leeks
- butter for cooking
- 125ml cream
- 3 large free-range eggs
- 125ml milk
- salt and pepper to season
- 50g spinach
- 120g mozzarella
- Optional - 60g Stilton
- 1 sheet shortcrust pastry
- 2 leeks
- butter for cooking
- 125ml cream
- 3 large free-range eggs
- 125ml milk
- salt and pepper to season
- 50g spinach
- 120g mozzarella
- Optional – 60g Stilton
Preheat your oven to 180°C/350°F/gas 4.
Start by greasing and lining a tart tin with shortcrust pastry. Use your baking beans and blind bake in the oven for 15 minutes.
Slice your leeks into 2cm discs and fry them flat side down in a pan in some butter and a splash of water. Sweat them until they are softened but still holding their shape.
In a bowl whisk the cream, egg and milk with some seasoning. Add in the spinach.
When the tart case is cooked, pour in the egg mixture, then add the leeks on top, keeping them in discs to look nice and pretty! Dot in the cheese and put the tart back in the oven for 20 minutes until golden and bubbling.