This recipe is a delightful meal served on it’s own, or is lovely accompanied by a side salad. It can also be kept in the fridge and enjoyed cold the following day. A puff pastry base is optional; it holds together well without requiring this.
Ingredients (serves 3)
- 3 Leeks
- 250g Brie Cheese
- 3/4 cup Heavy Cream
- 2 Eggs
- Discard the dark green parts of the leeks, and cut the stems in quarters lengthwise, then in 2cm strips. Rinse and place in a non-stick frypan over medium head, and cook until slightly tender (about 3 minutes).
- Heat cream in a saucepan until it begins to boil, and then reduce heat to low. Add 1cm cubed pieces of Brie cheese, with the rind removed. Stir until smooth and remove from the heat and allow to cool. Whisk in 2 eggs, and season with salt and pepper.
- Fill a round quiche dish evenly with the leeks, then pour the liquid mixture evenly over it. Bake in 180 degree oven until slightly brown (about 20 minutes).