Sausage & Leek Quiche
A versatile quiche which is good hot or cold. Try to use a sausage with a high meat content, otherwise it can be too heavy.
Ingredients
200 g short crust pastry
450 g pork chipolatas
3 or 4 leeks, cleaned and shredded
2 eggs
Small tub double cream (142 ml)
Tablespoon of butter
Salt and black pepper
450 g pork chipolatas
3 or 4 leeks, cleaned and shredded
2 eggs
Small tub double cream (142 ml)
Tablespoon of butter
Salt and black pepper
Method
Melt the butter in a large pan, add the shredded leeks and cook slowly for 10 - 15 minutes until most of the liquid has evaporated
Add the eggs and cream, stir, season with salt and pepper
Roll the pastry out and place into a 20cm flan case
Pour the filling into the flan case, arrange the sausages as if they are the spokes of a wheel, and push them half way into the filling
Bake the quiche in a medium oven ( 200 degrees or gas mark 6) for 30 - 40 minutes
Suggested Sausages
Plain pork chipolatas
Other Dishes in this section: