Finally, I found a way to use that last leek. I love pastry but hardly ever make it as my husband isn’t keen on it. As he was out for the evening, it was a perfect opportunity to enjoy leek and pastry together. I decided I would make a healthy quiche. I used margarine instead of butter in the pastry, and used wholemeal as well as white flour. Well, that was not just to be healthy. I find wholemeal flour gives the pastry a lighter crumblier texture. I also decided to used skimmed milk and no cream for the filling. However, if you look at the list of ingredients you’ll see there is one thing that I cannot claim is healthy – yes, 80g of mature cheddar cheese. Well, this quiche is supposed to serve 2, so that is only 40g of cheese each. I could tell you how much fat that contains, but I won’t. I’ll just tell myself that the lack of cream itself is enough to make it healthier than the average quiche. You could even serve this with potatoes and then you could make it serve four, although they would be rather small portions. I have to admit, I ate it just with salad, and enjoyed it so much. Even without the cream it still tasted deliciously creamy and so I helped myself to a second helping, and, later on, a third helping, which was perhaps a little too much, but I was going out the next day, and I didn’t want it to just sit in the fridge and then go to waste.
As this uses up my last leek and all the other ingredients are things most people already have in the cupboard/fridge, I am linking it to Frugal Fridays at Fuss Free Flavours. I am also linking to Lets Cook with Leftovers at Simply Food.
Ingredients – Serves 2
Ingredients for Pastry
50g wholemeal flour
60g white flour
45g margarine or butter
Pinch of thyme
Pinch of Salt
Ingredients for the Filling
1 leek, sliced
6 mushrooms, sliced
80g mature cheddar cheese
80ml skimmed milk
1/2 tbsp flour
1/2 tsp dried thyme
How to Make Leek Quiche
1. Make the pastry. Mix the white and wholemeal flour with the salt and thyme. Cut the margarine into chunks and rub it into the flour. Add a drop of ice-cold water – just enough to bring the pastry together. Wrap in cling film and put in the fridge for half an hour.
2. Lightly butter an oven proof dish. I used a rectangular dish 18cm by 12cm.
3. Roll out the pastry until it is about 1/2cm thick. Line the dish with the pastry. Use a fork to prick the pastry well. Place in the oven at about 200c for 20 minutes.
4. Heat a little oil in a pan. Fry the leeks until soft then add the mushrooms, herbs and black pepper. Cook a little more till they are also soft but haven’t shrunk too much. Take off the heat and leave to cool slightly.
5. Beat the egg and add the milk. Beat well together. Mix the leek and mushroom mixture into the egg. Grate the cheese and mix in the flour. Add the cheese mix to the egg and mix all the filling ingredients together.
6. Fill the pastry case with the filling and return to the oven for about 30 minutes. Use a skewer to check if the filling is ready.
7. When the quiche is cooked, take it out of the oven and leave to stand for about 10 minutes before serving with salad.