Vegetable and Blue Cheese Quiche.

Vegetable and Blue Cheese Quiche.

Serves 6.

Equipment:

25cm loose bottomed tart tin.

              Shortcrust pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-1 egg yolk, reserve the white.

Process until combined. If there are too many dry crumbs left, add

-1 or 2 tablespoons of cold water.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2 cm thick. Prick the tart base with a folk, refrigerator for 20 minutes.

               Cream filling.

In a bowl, put in,

-3 large egg,

-100ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

                 Vegetable filling.

In a large frying pan, add

-2 tbsp vegetable oil, with

-500g chopped leeks,

-salt/pepper.

Cook, stirring until the leeks are cooked through and slightly caramelised. Drain and leave aside.

Slice 

-130g asparagus, lengthways, leave aside.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake)

After 15 minutes, take the pastry out of the oven, brush with

-reserved egg white.

Bake 5 minutes.

To assemble.

Spoon

-drained leeks on to the tart base. Pour on

-cream filling, arrange 

-asparagus over the cream. Top with

-150g Blue cheese.

Bake in 180c oven for around 35 minutes until golden.