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Method
1. Cut off the dark green part of the leeks and then cut length ways & wash under cold water
2. Slice into ¼ inch pieces and cook in boiling salted water for approx 5 mins or until cooked throughout
3. Drain & place onto grease proof paper & allow to cool, then squeeze to remove excess water and dry with a clean cloth
4. Heat up the milk & cream until scalding point remove from the heat & allow to cool for 15 mins
5. Put 3 eggs, half the milk & cream mixture & a pinch of grated nut meg in a blender on low speed for a few seconds to blend the ingredients, increase the speed to high & blend for 1 minute until the batter is light & foamy, this is for the the same process as the first batter) & fill the tart case to the top
6. Bake in the oven at 130 degrees for approx 20-25 mins or until cooked
7. first layer of the quiche
8. Scatter half the leeks & Roquefort into the cooled tart shell and pour over the foamed batter & pour the tart case to half way
9. Top the batter with the remaining leeks & cheese, blend the remaining milk, cream & eggs(