Leek, Cheddar, and Sun-Dried Tomato Quiche

This is a very rich dish, so I wouldn’t make it too often. It’s loaded with eggs, cheese, and cream, which is what makes it tasty, but I can envision arteries getting clogged with each bite.

Yes, of course you can make your own pastry, but I bought it this time. Sometimes it’s just simpler to purchase the pastry. Shortcrust works better, I think, but I had puff pastry on hand and that was fine. In fact, M said she liked that it was a bit different.

Ingredients:
pastry (500 g) (short crust or puff)
oil
1 leek
2 tsp parsley
1 tsp lime leaves or basil or other herb
6 eggs
1 tbsp mustard powder
300 ml cream (single or double)
100 g sun-dried tomatoes
50 g mozzarella
100 g cheddar cheese
other vegetables (I had asparagus that I threw in, but next time I might use red pepper or spinach)
black pepper

Instructions:
1. Roll out the pastry.
2. Light grease an oven-safe pie dish or casserole dish. Place the pastry in it and use a fork to make a few indentations in the pastry.
3. Pre-bake the pastry for about 5 minutes at 190 C.
4. Meanwhile, dice the leek. Fry it lightly in oil with the parsley and other herbs.
5. Beat the eggs with the mustard powder and cream.
6. Chop the tomatoes, cheese, and any other vegetables. Mix them into the eggs, add the leek, and season with black pepper.
7. Pour the egg mixture over the pastry.
8. Bake for about 45 minutes at 170 C.