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Leek and Stilton Quiche HT CD Veg MC English 65mins
Serves 4-6 Hot Cold Vegetarian Vegetables Main Course Picnics England British Europe
Ingredients 325g/12oz Shortcrust Pastry 30ml/2tbsp Vegetable Oil 25g/1oz Butter 350g/12oz Onions, thinly sliced 450g/1lb leeks, sliced 2 Garlic Cloves, crushed 2 teasp Freshly chopped Thyme Leaves 1 teasp Caster Sugar 1 tbsp Plain Flour 3 Eggs 300ml/˝pt Double Cream 100g/4oz Stilton Cheese, rind removed 2 tbsp freshly grated Parmesan Salt and Pepper Freshly Grated Nutmeg
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5. Roll the pastry out thinly on a lightly floured work surface and use to line a 25cm/10in flan tin. Set aside.
2. Heat the oil and the butter in a saucepan until melted, add the onions, leeks, sugar, garlic and thyme and cook gently until soft and golden.
3. Remove the pan from the heat and allow to cool slightly then stir in the flour and season with salt, pepper and nutmeg. Set aside.
4. In a mixing bowl, beat together the eggs and cream then and add to the onion mixture. Roughly crumble in the stilton and half the parmesan cheese.
5. Pour the mixture into the flan case and sprinkle with the remaining parmesan. Bake for about 50 minutes until golden brown and set.
Serve hot or cold.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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