Rayburn Leek And Gruyère Tart

Pastry of choice
25g (1oz) butter
450g (1 lb) leeks, thinly sliced and washed
Salt and black pepper
1 clove of garlic, crushed
300ml (½ pint) single cream
3 eggs
½ tsp nutmeg
115g (4 oz) Gruyère cheese, grated

Method

Line an 8-inch flan dish with the pastry. Melt the butter in a saucepan; add the leeks, salt, pepper and garlic. Cook until soft about 15 minutes. Cool.

Beat the cream with the eggs, nutmeg and 85g (3 oz) of the cheese. Place the leeks in the flan case and pour over the cheese mixture. Sprinkle the remaining cheese over the top.

Main Oven 200°C(400°F) Gas Mark 6

Place the quiche on the floor of the oven and cook for about 30-35 minutes.

Serve warm or cold.

Rayburn Leek And Gruyère Tart

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.