Mini potato and leek quiches
A recipe from the Good Food collection.
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- 600 g (1 lb 5 oz) boiling potatoes, peeled and chopped
- 2 tbsp canola or olive oil
- 300 g (10½ oz/2 cups) gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 1 tsp salt
- 2 eggs
- 40 g (1½ oz) butter
- 1 leek, washed and thinly sliced
- 3 eggs
- 185 ml (6 fl oz/¾ cup) milk
- 185 g (6½ oz/¾ cup) sour cream
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease two 12-hole round-based patty pans. Boil or steam the potatoes for 15 minutes, or until tender. Drain well, then mash until smooth. You will need 450 g (1 lb/2 cups) warm mashed potato for this recipe.
2. Combine the mashed potato and oil in a large bowl. Sift in the flour and baking powder, then add the salt and enough egg to mix to a smooth dough. Lightly dust a board with gluten-free flour, then knead the dough on this board until smooth. Roll out the pastry until it is 5 mm (¼ in) thick. Cut into 6–7 cm (2½–2¾ in) rounds and place in the prepared pans. Bake for 5 minutes, then remove from the oven and press out any air bubbles in the pastry. Cool completely. Increase the oven temperature to 200°C (400°F/Gas 6).
3. To make the filling, melt the butter in a heavy-based saucepan over medium heat. Add the leek and cook, stirring often, for 5–6 minutes until tender. Set aside to cool. Season with salt and freshly ground black pepper.
4. Whisk the eggs, milk and sour cream together in a bowl until well combined. Divide the leek mixture evenly among the pastry cases, then pour the egg mixture over the filling. Bake for 15–20 minutes, or until set and golden brown. Serve hot or cold.