- Leek Quiche With Crispy Oat Pastry.jpg (41.43 KiB) Viewed 20 times
Takes: 1 hour 10 minutes (plus chilling time)
Serves: 6
No nutritional information available.
Ingredients
- 120g porridge oats
- 120g plain flour, plus extra for dusting
- ½ tsp fine sea salt
- 100g cold unsalted butter, diced
- 1 tbsp olive oil
- 2 large leeks, trimmed and thinly sliced
- 3 large eggs
- 200ml double cream
- 100ml whole milk
- Pinch ground nutmeg
- Freshly ground black pepper
- 80g mature Cheddar, roughly grated
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Place the oats, flour, salt and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add 2 - 3 tbsp cold water a tablespoon at a time, pulsing until the dough just comes together.
2. Turn the dough out onto a work surface lightly dusted with flour and bring together into a ball. Roll out to fit a 23cm tart tin and press the dough evenly up the sides. Prick the base with a fork. Chill for 20 minutes.
3. Line with baking paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans, and bake for a further 10 minutes until lightly golden.
4. Meanwhile, heat the olive oil in a pan over a medium heat and gently fry the leeks for 8 - 10 minutes until softened but not coloured. Set aside to cool slightly.
5. In a jug, whisk together the eggs, cream, milk, nutmeg and season with black pepper. Sitr in the grated Cheddar.
6. Scatter the cooked leeks over the base of the oat pastry. Pour over the egg and cheese mixture.
7. Bake in the oven for 30 - 35 minutes until just set and lightly golden on top. Leave to cool in the tin for 10 minutes before slicing. Serve warm or cold.
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