Very much borrowing from Delia's recipe here, except that I majorly cheat by using ready-bought pastry, and I omit the spring onions as I think I'm weirdly sensitive to them, and prefer not to use them when the dish is full of subtle flavours. I cooked this as soon as I got home, and it took me about an hour, with another ten minutes waiting for the quiche to cool down - utterly vital so that the quiche cuts and serves cleanly, but usually I find I am hungriest when I have nothing to do but wait. Luckily writing this blog means I can burn a few minutes taking photos :)
You'll need a 7-8" quiche tin, preferably with a removable base, and it helps to have a baking sheet to place it on so that you can move it in and out of the oven easily. This serves four, and is great with salad, steamed veg, or baked tomatoes. Have a few boiled, buttered new potatoes as well, if you're very hungry.
|My pastry is not as neat as Delia's.|
- 350g ready-made shortcrust pastry, chilled
- 2 leeks
- 200g soft sharp goats cheese
- 3 large eggs, beaten
- 200 ml crème fraîche
Preheat the oven to 180 C. Roll out the pastry on a lightly-floured surface until you can place your quiche tin inside, and have at least four inches of pastry all around the edge. Lift the pastry into the tin, and ease it down into the corners. Trim off some of the biggest excess, but leave a good two inches more than the edge of the tin, as it shrinks a lot in the oven. Brush the sides and base with a little beaten egg and fork the base, then bake in the oven for 20-25 minutes, until golden-brown all over.
Meanwhile, top, tail and slice the leeks lengthwise, and rinse under running water, fanning the leaves apart to remove any dirt. Finely slice and fry in a heavy frying pan in a little olive oil for 10 minutes, stirring occasionally, until very wilted and beginning to caramelise. Remove from the heat, and break up the goats cheese into large pieces. Briskly stir the eggs and cream together in a jug, until well-combined, and season well with black pepper.
Place the leeks and cheese into the pastry casing, and pour over the egg and cream mixture, scraping out any extra with a spatula. Bake in the oven for 30 minutes, until puffed and golden-brown. Let rest for 10 minutes before slicing - you can do it!