• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Shortcrust pastry
  • 200g plain flour
  • 100g butter
  • 1 egg yolk
  • 3 tbsp ice-cold butter
  • Filling
  • 15g butter
  • ¼ tsp ground black pepper
  • 150g sliced leek
  • 100g chopped onion
  • 50g grated mozzarella cheese
  • 125ml whipping cream
  • 120ml milk
  • 2 eggs, lightly beaten

Instructions

  1. Sift flour into a mixing bowl and rub in butter. Stir in egg yolk and add enough ice-cold water to form a firm dough. Knead lightly until smooth. Cover with a piece of cling film and refrigerate for 25-30 minutes.
  2. Roll out pastry between two plastic sheets until large enough to line a 22cm flan tin. Lift the pastry into the tin. Gently ease the pastry into the sides of the tin. Trim the edge and prick the base of the pastry with a fork. Refrigerate for 15-20 minutes.
  3. Bake pastry, blind in a preheated oven at 180°C for about 20 minutes or until lightly golden. Cool before use.
  4. To prepare the filling, heat butter in a saucepan and fry leek and onion until soft. Dish out and leave to cool. Spread filling in the pastry case and sprinkle with grated mozzarella cheese and add a dash of ground black pepper.
  5. Combine whipping cream, milk and eggs with a whisk and pour the mixture over the cheese. Spread more mozzarella over it and bake at 190°C until quiche is set and golden brown.

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