I buy leeks to make this most delicious deep set Quiche. It's unlike no other and I'm not a big fan of quiche. It's low carb too and keeps 5 days wrapped in the fridge so I make one for my lunch or the week.
Two large leeks chopped finely and slowly sautéed in olive oil add in garlic once it's nearly soft.
Very large bag of baby spinach wilted into the same pan and water evaporated.
Grate strong chedder, 250g
Six eggs and 300ml double and 300ml single cream beaten with salt and pepper.
Pastry made with 100g any solid butter/fat/block spread, 200g plain flour. Salt and mustard powder 1/4 tsp
In food processor blitz and add small amount cold water until it just comes together. About a tablespoon. At this stage I roll out between two sheets of parchment and pig it in the fridge to rest while the oven heats up.
Using a loose bottomed flan tin position the pastry and leave enough to raise (by a pinched edge) the outer edge about 1cm. This gives the extra depth.
Blind bake for 10mins on 180, then remove blind beans, brush over with beaten egg wash to seal and bake again for 5 mins on 180.
Turn oven down to 160.
Spread the pan fried mix over the bottom add the cheese and sprinkle with mixed herbs and pour over the egg mixture.
This quiche doesn't have the extra cheese on the top, it doesn't need it.
Bake at 160 for about 40 mins, check after 30 and turn if needed.
It's the type you get in high end eateries for lunch. Really deep and really good vegetarian option.