A delightfully savoury tart which perfectly marries leek with rich gruyere flavours.
1 rectangular piece of ready rolled puff pastry
25g (1oz) butter
450g (1lb) leeks, thinly sliced and washed
Salt & black pepper
1 clove of garlic, crushed
300ml (0.5 pint) double cream
115g (4oz) Gruyere cheese, grated
1. Line the baking tray with the puff pastry. Melt the butter in a saucepan, then add the leeks, salt, pepper and garlic. Cook for about 10 minutes, the leeks should soften, then cool.
2. Beat the cream with the eggs, nutmeg and three-quarters of the cheese. Place the leeks in a flan case and pour over the egg mixture. Sprinkle the remaining cheese over the top.
3. Cook on the floor of the roasting oven for about 25 minutes until golden. (AGA Total Control and AGA eR7 Series owners use the floor grid)
Rayburn: main oven 200°C(400°F) Gas Mark 6 - Place the quiche on the floor of the oven and cook for about 30-35 minutes.
Can be served either warm or cold.