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Nick Wood's Leek, Mature Cheddar & Honey Quiche with Spring Salad

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Nick Wood's Leek, Mature Cheddar & Honey Quiche with Spring Salad

Anyone else feeling the lock-down takeaway's taking their toll? We definitely know that feeling, but this amazing recipe gives the perfect healthy pick me up for any lunch time or even dinner time meal!

Pastry

  1. Place butter, salt and 50g of the flour into a bowl and bring together to form a paste.
  2. Then add the water to form a creamy batter and once all has emulsified add the remaining flour and mix until smooth.
  3. Allow to rest at room temperature for 1 hour
  4. Roll out the pastry and line a tart case and allow to rest for 20 minutes in the fridge
  5. Remove tart case from fridge and line with a couple of layers of cling film, fill with baking beans and bake blind for 20 minutes at 170c
  6. Then take out of oven and remove baking beans and cling film
  7. Then brush the egg yolk over pastry and bake for a further 5 minutes


Filling

  • 200g leeks, washed and cut small
  • 1 garlic clove, peeled and crushed
  • 100g grated mature cheddar
  • 500ml milk
  • 60ml double cream
  • 4 x whole eggs
  • 2 x egg yolks
  • Fine sea salt
  • Cracked black pepper
  • Cayenne pepper
  • ½ tablespoon honey

 

  1. Sweat down leeks in a touch of olive oil along with the garlic and a touch of sea salt until leeks are soft.
  2. The drain of well on kitchen paper and allow to cool
  3. Fill the tart base with leeks & then top with cheese.
  4. Place eggs, milk and cream in a bowl, season with sea salt, pepper and cayenne pepper and whisk up and then pass off the liquid.
  5. Carefully pour liquid into quiche to the top and then bake at 160c for around 40 minutes or until cooked
  6. Once cooked remove and allow to cool
  7. Once cold, warm through honey and brush over the top of the quiche


Salad

  • Salad leaves
  • ½ teaspoon fine diced red onion
  • Touch of fresh lemon juice
  • 10ml red wine vinegar
  • 20ml extra virgin olive oil

 

  1. Wash of salad leaves & spin dry
  2. Combine the remaining ingredients to make dressing.
  3. When serving toss dressing into leaves

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