Leek and Mushroom Quiche

• tasty cheese0.5 cup
• cream0.5 cup
• egg yolks1
• eggs4
• garlic1 Clove
• leeks2
• lemon juice1 teaspoon
• milk1 cup
• mushrooms8¾ oz
• flour1 cup
• salt4 servings
• butter1 tablespoon

Instructions

1. 1

   Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough.

2. 2

   Cover and refrigerate 20 minutes.

3. 3

   Roll dough out large enough to line a 25cm flan tin, trim the edges.

4. 4

   Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

5. 5

   Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes.

6. 6

   Set aside until required.

7. 7

   Whisk eggs, cream, milk and cheeses together and set aside.Slice leeks and mushrooms.Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender.

8. 8

   Spread leek mushroom mixture evenly over pastry.

9. 9

   Pour over egg mixture and sprinkle with paprika.

10. 10

    Bake in a moderate oven for about 30 minutes or until set.

11. 11

    Serves 4.