Leek & Mature Cheddar Quiche

For the pastry

Step 1

Place flour, salt and butter in a food processor and blitz.

Step 2

Add the egg and pulse until the mixture comes to together.

Step 3

Knead the mixture on a lightly floured surface.

Step 4

Shape the pastry into a ball, flatten slightly, then wrap in cling film and place into the fridge until cool.

Step 5

When ready, take the pastry out of the fridge and allow it to warm up slightly.

Step 6

Roll out the pastry and line a 10” loose bottomed, fluted tin.

Step 7

Blind bake the pastry for 20-25 mins.

For the filling

Step 1

Slice the leek and sauté in a little butter until soft.

Step 2

Lay the leeks on the base of the pastry case.

Step 3

Sprinkle with grated cheddar.

Step 4

Beat the eggs and cream together with the seasoning.

Step 5

Pour over the filling.

Step 6

Carefully transfer the filled quiche to the oven and cook for 25 mins.

Step 7

Allow to cool a little before removing from the tin.

Serve and enjoy!