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Rayburn Leek And Gruyère Tart


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.

Earlier Event: 9 November
Smoked Salmon Scramble
Later Event: 10 November
Rayburn Hot Chocolate Soufflés