Leek & comte quiche

Method

• step 1

  For the pastry, tip the flour, butter, parmesan and thyme leaves into a food processor, and blitz to fine crumbs. (Or, tip into a bowl and rub together using your fingertips.) Pour 2 tbsp water into the food processor and blitz (or stir in) until the mixture is starting to clump together. Add a splash more water if needed, 1 tsp at a time, to bring it together. Form into a ball using your hands, then flatten into a rough disc. Cover and chill for at least 30 mins. Will keep chilled for up to two days.

• step 2

  Roll the pastry out on a lightly floured surface into a 25-30cm circle that’s about ½cm thick. Use to line a 20cm fluted tin, pressing it into the base and up the side, leaving any excess pastry overhanging the rim. Chill for at least 30 mins or up to 1 hr.

• step 3

  Meanwhile, for the filling, heat the butter and oil in a frying pan over a medium heat and cook the leeks, shallots and thyme with a pinch of salt for 30 mins until completely soft and slightly caramelised. Spread out on a plate to cool. Tip the grated cheese into a jug, and whisk in the eggs and cream. Season well, then mix in the cooled leeks.

• step 4

  Heat the oven to 200C/180C fan/gas 6. Scrunch up a piece of baking parchment and use it to line the chilled pastry base. Fill with baking beans and bake for 15-20 mins until the base is golden and lightly sandy to the touch. Remove the baking beans and parchment and prick the base all over using a fork. Bake for 5-10 mins more until golden brown.

• step 5

  Put the pastry case on a baking tray and reduce the oven to 190C/ 170C fan/gas 5. Carefully pour in the filling and bake for 25-30 mins until golden with a slightly wobble in the middle. Leave to cool for 20 mins. Scatter over some thyme leaves and slice to serve.