I’ve been delivered a few extra leeks this week, due to the bumper crop received by the Organic Farm delivery I use. I get a delivery twice a month, but even at that rate, I can’t eat that many leeks, so now I have to find other ways to use them up. Here’s a great one.
500g shortcrust pastry – ready or home-made (recipe below)
400g Maris Piper potatoes peeled and cut into 1″ cubes
500g leeks washed and finely sliced
2 cloves garlic finely chopped
75g unsalted butter
1 tsp fresh thyme finely chopped
80ml double cream
150g grated British Cheddar cheese
Salt and pepper
Line a 10″ quiche tin with the pastry just overlapping the edges, put on a baking sheet and chill for 10 minutes. Line with baking parchment, fill with baking beans (or rice if you don’t have any) and bake ‘blind’ for 20 minutes at 180°c. Remove the paper and filling and cook for another 10 minutes.
Meanwhile…..boil the potatoes are cooked but still firm – about 15 minutes. Drain well and cool. Melt the butter and cook the garlic slowly in it for a couple of minutes. Add the leeks and thyme and cook slowly for 15-20 minutes until the leeks are tender. Remove from the heat and mix in the cream, 150g cheese, the egg, salt and pepper.
Arrange the cooled potatoes in the pastry case, season with freshly ground pepper and salt and cover with the leek mixture. Bake at 170°c for 30 minutes or until the top is just firm and has started to colour. Remove from the oven, cover with the remaining cheese and put it back to bake until the cheese has just melted and you can wait no longer.
Take out of the oven, trim off the excess pastry and – oh – what joy!
Thanks to the Gardening Centre Group for this recipe – I really was running out of ideas!!