Leek and tomato quiche with two cheeses

INGREDIENTS

• 1 pack shortcrust pastry
• 2 leeks, thinly sliced
• 2 tomatoes, sliced
• 200ml milk
• 4 eggs
• Cheddar cheese, grated
• Goat’s cheese, sliced
• Salt and pepper
• Extra virgin olive oil

METHOD

1. Preheat the oven to 180ºC.
2. Heat some oil in a frying pan and gently fry the leeks until soft.
3. Line a quiche dish with the pastry.
4. Bake the pastry case blind for 10 minutes.
5. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
6. Whisk the milk and eggs together and season with salt and pepper.
7. Transfer the leek mix to the quiche case
8. Pour over the egg and milk mixtureand sprinkle with grated cheese.
9. Arrange the tomato slices and goat’s cheese on the top.
10. Bake in the oven for 40-45 minutes until golden brown.