Leek Onion and Mozzarella Quiche
Serves 4 or 6
225g plain pastry
115g butter at room temperature - diced
½ tbsp. fresh herbs parsley, thyme and sage
50g cheddar cheese grated
1 egg beaten
1-2 tbsp milk
For the Filling
1tbsp olive oil
115g leeks – thinly sliced
70g spring onions
125ml double cream
3tbsp basil – chopped
1tbsp marjoram – chopped (or 1 tsp dried marjoram)
70g sun-blushed tomatoes – drained and chopped
125g mozzarella – drained and chopped
115g cherry tomatoes – halved
Put flour in a medium sized glass bowl, add butter and
mix through the flour using your fingertips until flour resembles breadcrumbs.
Add herbs and mix together using a butter knife.
Add grated cheese and mix through with butter knife.
Beat egg and milk together.
Slowly pour into flour mixture, stirring to combine with butter knife.
Make sure the mixture is moist but not too sticky. If there is still dry f
lour add a little more milk. If it is too sticky add a little more flour.
Turn out onto a floured board and gently kneed into a ball.
Roll pastry out on a floured surface until large enough to
line a 23cm loose-bottomed tart tin.
Line the tin with the pastry, and trim any excess pastry.
Line with baking paper, then fill with baking beans or rice.
Bake on a baking sheet for 15 mins.
Take out the paper and beans/rice, then bake for 10 mins more
until pale golden and cooked.
Heat fry pan with oil and add leeks, spring onions and shallots.
Fry gently until soft.
Beat eggs milk and cream together with basil and marjoram.
When pastry is ready add grated cheddar cheese to the bottom and
place leek mixture top.
Add sun-blushed tomatoes and mozzarella pieces.
Cover with egg mixture and arrange cherry tomatoes on top.
Bake in oven for 25 to 25 mins until mixture is set.
Serve with a green mixed salad.