A delightfully savoury tart which perfectly marries leek with rich gruyere flavours.
Ingredients
1 rectangular piece of ready rolled puff pastry
25g (1oz) butter
450g (1lb) leeks, thinly sliced and washed
Salt & black pepper
1 clove of garlic, crushed
300ml (0.5 pint) double cream
3 eggs
0.5tsp nutmeg
115g (4oz) Gruyere cheese, grated
Method
1. Line the baking tray with the puff pastry. Melt the butter in a saucepan; add the leeks, salt, pepper and garlic. Cook until soft for about 10 minutes, then cool.
2. Beat the cream with the eggs, nutmeg and three-quarters of the cheese. Place the leeks in a flan case and pour over the egg mixture. Sprinkle the remaining cheese over the top.
2,3,4 and 5 oven AGA: Cook on the floor of the Roasting Oven for about 25 minutes until golden.
AGA Total Control: Use the floor grid.
Rayburn: Main Oven 200°C(400°F) Gas Mark 6 - Place the quiche on the floor of the oven and cook for about 30-35 minutes.
Can be served either warm or cold.