- for the pastry
- 225g (8oz) plain flour
- 115g (4oz) butter
- for the filling
- 25g (1oz) butter
- 2 large leeks, green part only, sliced
- 100g (3½oz) full-fat cream cheese
- 100g (3½oz) rindless goats’ cheese, crumbled
- 2 medium eggs, beaten
- 1 medium egg yolk
- 150ml (¼pt) double cream
- 2tbsp chopped fresh marjoram
- for the salad
- 175g (6oz) mixed salad leaves
- a handful of fresh herbs (wild rocket, basil and chives)
- French dressing (optional)
- you will need
- six 8cm (3¼in) diameter, loose-based, fluted quiche tins
Preheat the oven to 200 C, 400 F, gas 6 and place a baking sheet inside to heat up. Sift the flour into a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in enough ice-cold water to make a soft (but not sticky) dough. Roll out the pastry on to a lightly floured surface and use to line the quiche tins. Chill for 10 minutes – this allows the pastry to relax and prevents it shrinking during cooking. Line the pastry with scrunched foil, place the tins on the hot baking sheet and bake blind for 15 minutes. Remove the foil and bake for a further 10 minutes or until the pastry is crisp.
For the filling, heat the butter in a medium-sized pan until foaming. Add the leeks and cook gently for 5 to 10 minutes. Meanwhile, beat together the cream cheese and the goats’ cheese. Divide the leeks between the pastry cases, followed by the cheese mixture. Beat together the eggs, the egg yolk and the cream, and pour over the cheese. Sprinkle with marjoram and season. Bake for 20 to 25 minutes or until risen, golden and set.
Leave the quiches to cool for 10 minutes, then remove from the tins. To serve, place on warmed plates with the salad leaves and herbs, drizzled, if you like, with French dressing.