This delicious quiche recipe is versatile and other vegetables can be used if you’re not a fan of leeks. You can also cheat and use a shop-bought pastry case if you don’t want to make your own.
10oz plain flour
5oz unsalted butter
1 tsp salt
1 egg yolk
4 tbsp chilled water
Pinch black pepper
2 Arbroath Smokies, picked and deboned
1 wheel of camembert, roughly sliced
Side salad, to serve
Pre-heat the oven to 180°C.
Pulse the flour, salt and butter in a food processor until it resembles the texture of breadcrumbs. Add the egg yolk to chilled water and add to the flour mix. Pulse again for 20 seconds in food processor.
With floured hands, bring the pastry mix together to a rough ball, cling film and chill for 1 approx. 1 hour.
Lightly dust a work surface, roll out dough to approx. 3-4mm thick and large enough to line a 12 inch push-bottom flat tin.
Blind bake for 25 mins.
Meanwhile, melt the butter over a medium heat in a large frying pan.
Slice the leeks and sweat in the butter.
Whisk together the cream, milk, eggs, salt, pepper and nutmeg to make the custard filling.
Cover the base of the pastry case with the cooked leeks, then add the flaked Arbroath Smokie, covering evenly and finally add a layer of roughly sliced camembert.
Pour over the custard filling, ensuring an even spread of all the ingredients.
Cook for 40 mins until the custard has set but still has a slight wiggle.