Recipe: Leek Quiche

I made this wonderful leek quiche a few weeks back. I am not too keen on leek as a main ingredient, but these came out really well. Do note to eat this all in one go, because this quiche doesn't taste good anymore the next day, so we've found out. This recipe comes out of the essential vegetarian cookbook.

I forgot to photograph it, so here is a nice leek picture by Robyn Lee

Leek Quiche
- 150gr rocket lettuce, sterns removed
- 1 large leek, white part only
- 2 gloves of garlic, chopped
- 2 eggs
- 125ml milk
- 125ml cooking cream
- dough, bought or home made
- oil
- basil
- grated cheese

Place the dough in a quiche tin from 23 cm. Heat some oil in a frying pan. Add leek and garlic and stir fry for about 5 minutes. Add the rocket lettuce and stir it through for one minute. Remove the pan from the heat and the the vegetable mixture cool down a bit, then add the mixture in the quiche tin on top of the dough. Mix in a bowl the milk, eggs and cream and also add this on top of the quiche. Put the quiche in the oven for 50 minutes on 180 degrees. Optional you can add some grated cheese and basil in the last 15 minutes of the baking process.

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