Leek and Mushroom Quiche

Photo: Chris Paulk

Ingredients

1 cup flour, plain

90 grams butter

1 egg yolks

1/10 teaspoon salt

1 teaspoon lemon juice

20 grams butter

1 teaspoon garlic, crushed

2 leeks

250 grams mushrooms

4 eggs

250 ml cream

1/4 cup milk

1/2 cup grated tasty cheese

Preparation

Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes. Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking. Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes. Set aside until required.

Whisk eggs, cream, milk and cheeses together and set aside.

Slice leeks and mushrooms.

Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender.

Spread leek mushroom mixture evenly over pastry. Pour over egg mixture and sprinkle with paprika. Bake in a moderate oven for about 30 minutes or until set.

Serves 4.