Leek and Stilton quiche

Ingredients

2 tbsp vegetable oil
25g/1oz butter
350g/12oz onions, finely sliced
675g/1lb leeks, shanks only, sliced
2 garlic cloves, crushed or finely chopped
2tsp soft thyme leaves
1 tsp caster sugar
1 tbsp plain flour
3 eggs
290ml/½ pint double cream
100g/4oz Stilton cheese, cubed
2 tbsp fresh grated parmesan
300g/12oz short crust pastry
seasoning

Method

1. Line a 25cm/10in flan tin or dish with the pastry. Place in the refrigerator to chill.
2. Heat the oil and the butter in a pan until melted. Add the onions, leeks, sugar, garlic and thyme and cook gently until they have started to turn golden brown and are soft. Allow to cool slightly. Fold in the flour and add seasoning.
3. Beat the eggs and cream together and add to the onion mix. Fold in half the parmesan and the Stilton cheese.
4. Spoon the mixture into the flan case and sprinkle with the remaining parmesan. Bake in a preheated oven at 190C/375F/Gas 5 for about 50 minutes until golden brown and set.