LEEK AND MOZ­ZARELLA QUICHE

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 15 min Bak­ing time: 50 min Chill­ing time: 15 min

Pre­heat the oven to 180 ° C. Grease a 33 x 11 cm quiche tin with non­stick spray. 1 Lightly roll out the pas­try. Line the pan with the pas­try and prick with a fork. Chill for 15 min­utes. 2 Line the pas­try with bak­ing pa­per, weigh it down with

400 g short­crust pas­try 4 leeks 15 ml ( 1 T) but­ter 15 ml ( 1 T) oil 1 red onion, sliced few thyme sprigs salt and pep­per 200 g moz­zarella cheese, grated

EGG CUS­TARD

250 ml ( 1 c) milk 2 eggs dried beans and bake blind for 10 min­utes. Re­move the pa­per and beans. 3 Slice three of the leeks into rings. Cut re­main­ing leek length­ways into long rib­bons and re­serve. 4 Heat the but­ter and oil in a pan and fry the onion and leek rings with the thyme un­til soft. Sea­son with salt and pep­per. 5 Spread the leek mix­ture over the crust with the cheese on top. 6 Egg cus­tard Whisk to­gether the milk and eggs and pour over the fill­ing. Gar­nish with the re­served leek. 7 Bake for 40 min­utes. Serve with fresh moz­zarella cheese, if pre­ferred.

Add cooked, shred­ded chicken or canned tuna to the fill­ing.

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