Individual leek quiches
A recipe from the Good Food collection.
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- ½ cup cornmeal or maize meal
- ¾ cup plain flour
- 90 g butter, chopped
- 1–2 tablespoons iced water
- 3 medium leeks, sliced
- 60 g butter
- ⅓ cup dry white wine
- 2 eggs
- ¾ cup cream
- 1 tablespoon chopped fresh chives
- 2 tablespoons grated parmesan cheese
1. Preheat oven to moderately hot 210°C/190°C gas. Place cornmeal, flour and butter in food processor. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add almost all the water, process 20 seconds or until mixture just comes together, adding more water if necessary. Turn onto a lightly floured board and knead gently to form a smooth dough. Cover with plastic wrap and refrigerate 20 minutes.
2. Brush six 10 cm flan tins with melted butter or oil. Divide pastry into six equal portions. Roll out each portion between two sheets of plastic wrap, large enough to cover base and sides of tin. Ease pastry into tins; trim.
3. Cut six sheets of greaseproof paper large enough to cover pastry-lined tins. Line tins with paper, spread a layer of dried beans or rice evenly over paper. Place flan tins on a large oven tray. Bake 10 minutes, remove from oven and discard paper and beans. Return to oven for a further 7 minutes or until lightly golden. Cool.
4. To make Filling: Reduce oven to moderate 180°C. Wash leeks thoroughly, drain and thinly slice. Melt butter over medium heat in a heavy-based pan. Cook leeks, stirring, until just soft. Add wine, and stir until leeks are tender and liquid has evaporated. Spoon mixture evenly into pastry cases. Combine eggs, cream and chives; pour evenly into pastry cases, sprinkle flans evenly with grated parmesan. Bake for 30 minutes or until lightly browned and set. Serve hot or cold with an Italian-style salad and warm crusty bread.