This
was made in great haste for our monthly wine club meeting and all we had to
purchase was the cream and the roll of cheese and herb pastry from the
supermarket. You are welcome to make your own pastry, but the bought one works
really well and saves a lot of time. If you have left over trimmings, they make
very good cheese straws which you can bake at the same time; just add strong
grated cheese. We recommend 5 large eggs - in South Africa these are
approximately 51/53g each.
1 T butter - 2 or 3 leeks - 1 roll of
Cheese and Herb puff pastry - 1 T French mustard - 2 tins of flaked tuna,
drained - 50g grated cheese, cheddar or gruyere - 5 large eggs - 250 ml double
cream - salt and freshly ground black pepper
Grease the inside of
a 23 cm quiche tin with some of the butter. Turn your oven to 180⁰C. Cut the
leeks into 1 cm pieces and, in a small frying pan, melt the butter and fry the
leeks gently till soft, approx. 5 minutes. Don't forget to season them. Roll
the pastry out to fit the tin, carefully place it and trim off the edges but do
allow a 2.5 cm overhang. Line the tin with a cartouche of baking paper and
blind baking beans. Put into the oven and bake until nearly crisp but not
brown. Allow to cool slightly, then spread the mustard thinly over the pastry.
Take the fried leeks and spread them across the pastry. Add the tuna on top.
Grate over the cheese. Mix the eggs with the cream, salt and pepper and pour
over the contents. Bake in the oven for approximately 30 to 40 minutes until
the custard is almost set, but leave a little wobble in the middle. It will set
as it cools.
© John & Lynne Ford, Adamastor & Bacchus 2016
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