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Leek and Blue Cheese Quiche

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Serves: 6 - 8

Ingredients:

  • 1 1/4 cups plain flour
  • 125g Western Star Butter, chilled
  • 1-2 tablespoons iced water
  • 50g Western Star butter, extra
  • 2 leeks, washed and sliced
  • 150g blue cheese, crumbled
  • 5 sprigs thyme, leaves picked
  • 3 eggs
  • 1 cup Australian thickened cream 
  • salt and black pepper, to taste

Method:

  1. Process flour and butter in a food processor until mixture resembles breadcrumbs. Add water and pulse until dough comes together into a ball. Scoop mixture into a plastic freezer bag and press into a smooth disc. Refrigerate for 15-20 minutes.
  2. Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Line a loose based 24cm flan tin with pastry, trimming the excess. Prick base with a fork and push a large sheet of foil into the pastry shell, pressing it up and over the sides.
  3. Bake pastry at 190°C for 15 minutes. Remove foil and cool slightly.
  4. Melt extra butter in a large frypan over medium heat, add leek and cook stirring for 10-15 minutes until leek is soft and translucent. 
  5. Spread leek over the base of the cooled pastry shell and sprinkle blue cheese and thyme evenly over leek. 
  6. Whisk eggs and cream in a bowl and season to taste. Pour over leek mixture. Bake tart at 160°C for 30-40 minutes until golden and set. Cool to room temperature before serving. 

Cooking Time: Prep: 35 minutes + resting time, Cooking: 1 hour

Hints:

Blue Cheese adds a great flavour to this quiche but can be substituted for goat’s cheese, marinated feta or vintage cheddar.

Photo: Leek and Blue Cheese Quiche