|Quiche made from leftovers...Leek & Feta Cheese|
I hope that this one will appeal to everyone in the family - I do also have a recipe for a more meaty quiche with a mince beef filling, so watch this space - another post & photos will follow soon. Because, after all, real men (and women) do eat quiche!
PS: I have added a note to the Swiss Roll recipe following a reader's comment. Thank you to pigsmightfly!
Leek & Feta Quiche (makes one 28 diameter quiche)
(Note: When planning to make this, please allow for the dough to rest in the fridge for at least 30 - 90 minutes - the longer, the better)
For the dough:
100g cold butter, in cubes
a little salt
For the filling:
1 tbsp oil
2 - 3 leeks (approx. 500g) - or replace with any other vegetables
100g feta cheese, crumbled - again, any other cheese such as Stilton, goat's cheese, mozzarella would be ok
1 tbsp plain flour or cornflour
25 - 50g grated cheese (cheddar or anything else you have to hand - this is just to form a nicely melted top on the quiche)
For the base/dough:
- Sift the flour directly onto your work surface and add the salt and cubes of butter, mixing roughly together.
- Make a well in the middle and pour the water in; now working quickly combine all of the ingredients to a dough.
- Form a ball, cover in cling film and leave in the fridge to rest for at least half an hour but ideally for up to 90 minutes.
- Once rested, roll the dough on a slightly floured work surface to a round of approx. 32cm diameter.
- Grease the quiche tin and place the dough in the tin, covering the base and sides (cut off any "overhang" - you can keep this to make decorations to put on top prior to baking)
- Prick the base all over with a fork.
For the filling:
- Cut the leeks into thin rings and rinse under water to remove any sand.
- Heat the oil in a pan and gently fry the leek rings until slightly translucent - set aside to cool.
- In a bowl, mix the eggs, milk and flour and season with salt & pepper (you may find it easiest to mix the flour with a little of the milk in a cup and then add it to the rest of the egg/milk mix).
- Get your quiche base and spoon the cooked leeks onto the base, distributing evenly.
- Now crumble the feta cheese on top of the leeks, again distributing evenly.
- Pour over the egg mix and top with the grated cheese.
- If you have any dough left over from cutting off the overhang, you could roll this out & use a biscuit cutter to make some decorations...now is the time to put those on top & brush with a little egg or milk :-)
- Bake for approx. 30 minutes in the middle of the oven at 225C (conventional oven) or 180C (fan oven) - if the top browns too quickly, cover with aluminum foil.
- Leave to cool slightly, then serve cut in wedges with salad or vegetables on the side.