LEEK AND MOZZARELLA QUICHE
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
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.