🥬 Leek quiche

6 servings · prep 20 min · cook 40 min

Ingredients

• 1 shortcrust pastry
• 4 leeks
• 3 eggs
• 250 ml cream
• 100 g grated cheese
• 30 g butter
• Salt, pepper, nutmeg

Method

1. Split the leeks lengthways into quarters and wash them well: grit hides between the leaves.
2. Slice and sweat them 20 min in butter over low heat, until tender and dry.
3. Line a tin with the pastry, prick the base and blind-bake 10 min at 190 °C.
4. Beat the eggs with the cream, season and grate in a little nutmeg.
5. Spread the leeks over the pastry, pour in the custard and scatter the cheese.
6. Bake 30 min: it should be golden and barely wobbly in the middle.

Adapted from Matins & tartes salées

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