A slightly different method to the last quiche, but Delia seldom gets it wrong! She refers to it as a 'wobbly tart' (say no more!) and instead of using cream cheese, she uses creme fraiche..... let me know which you prefer!
I made two individual quiches, 16 propoints per quiche - but for lunch half of one with salad is plenty for 8pp.
4 leeks, trimmed and sliced
120g goat's cheese, (rindless if possible)
Oil spray
3 eggs, beaten
200ml Creme Fraiche (half fat)
4 spring onions, trimed and finely sliced, including the green parts (I didn't have any and didn't use so not essential)
salt and pepper
Ready roll shortcrust pastry
1. roll out the pastry, grease the individual quiche dishes and line the dished with pastry. leave a bit hanging over the edge, you can trim later! Blind bake in a preheated oven for about 10-12 minutes and then remove from the over and trim.
2. trim the leeks and slice length-ways then chop into 1/2 inch slices. Spray a pan with oil and when hot add the leeks and fry until soft, add some seasoning and make sure all the water has cooked out of them.
3. In a jug beat the eggs with the crème fraîche and season with pepper (there's already salt in the leek and the goats cheese will also be salty!) In a bowl mix the goats cheese, add the leeks and then tip in the egg and crème fraîche mixture.
4. Spoon the mixture into the blind baked dishes - right to the top and sprinkle the spring onions over the top. Place back in the over for around 30 minutes until firm and the surface has turned a golden brown. (my over is quite tempremental - so one side is browner than the other!)
5. remove from the oven and ease the edges from the sides of the tin - serve with a big salad.
Yummy xx
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