The secret to a tasty flan or quiche? Sautéed leeks. 

Recipe: Jenny Somervell

Time: 60 minutes
Serves: 4-6

INGREDIENTS

3-4 leeks, depending on size
4 cloves garlic
¼ cup pumpkin seeds
10-12 button mushrooms
2 eggs (1 egg + 1 egg white, use the yolk in the pastry)
250g cottage cheese
bunch parsley, chopped
1-2 tbsp olive oil
freshly ground black pepper
½ tsp salt

Pastry:
2 cups flour
½ tsp salt
100g softened butter
1 egg yolk
water

METHOD

Pre-heat the oven to 190°C.

For the pastry, sift the flour and salt. Rub the butter into it, then add the yolk (reserve the white for Step 8) and rub that in too. Add enough water (1-2 tbsp) to roll it into a soft dough. Chill until ready to use.

For the filling, peel and chop the garlic. Toast the pumpkin seeds and one garlic clove in a heavy skillet until just brown, then set aside.

Slice the leeks into 1-2cm pieces. Heat the oil in a pan, add the chopped leeks and the rest of the garlic, and sauté gently for 3-5 minutes. Slice the mushrooms, add to the pan and sauté for another 5 minutes.

Roll the pastry and line a greased, 20cm pie plate. Spread the leek and mushroom mixture evenly over the pastry. Scatter the pumpkin seeds and parsley on top of the leek and mushroom mix. Top with a good grinding of black pepper. Blend the remaining egg white, the second egg, the cottage cheese, and salt. Pour over the leek and mushroom mix.

Bake at 190°C for 25-30 minutes, until cooked and browned on top. Remove from the oven and allow to stand for 5-10 minutes before serving.

Love this story? Subscribe now!