1 pack filo pastry
2 eggs
1 egg yolk
50ml double cream
Full cream milk approx 200ml
1 tbsp ooil
1 knob of butter
1 leek fine sliced
1 onion fine sliced
Grated parmesan cheese
Mature cheddar cheese, grated
Salt & pepper
100g butter melted
1 red chilli de-seeded & sliced
1 tbsp fine chopped parsley
FILO PASTRY
Grease a small pie or deep tart tin with ooil or butter, take the filo pastry and paint each sheet, (4) per quiche, with butter and fold in half, do it again and again so you have folded the filo sheet three times, butter the top layer and place that butter side down in the tin.
TO MAKE THE FILLING
Gently fry the onions in a dash of ooil and butter for approx 15 minutes until caramelised, add a pinch of sugar if needed. Sweat the leeks in butter until soft. Beat the eggs & egg yolk together until fluffy, add the cream and milk and whisk well, season. Place some of the onion in the base of the tart then a hint of parmesan, now some leeks and then some cheddar, now pour in some of the egg custard, and then repeat the layering and finish off with a final dusting of parmesan. Cook in a pre-heated oven at 180 degrees for approx 10-15 minutes until just set with a hint of wobble. To serve sprinkle with the red chilli and some fine chopped parsley.
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