Leek and Cashel Blue Cheese Self-Crusting Quiche

Despite the fact that we only have two hens now, we still end up with a lot of eggs and I’m always looking for something new to do with them. I love making egg-based quiches or tarts but, with Little Missy on hand, recipes that involve a number of steps – making pastry, prebaking it, making filling, baking end result – often fall by the wayside. That’s why I’m in love with this crustless quiche recipe.

There are just two steps: make the filling and bake the end result, both things that I can do while LM is napping, and it’s as good cold or at room temperature as it is hot. Depending on what I have a glut of, I vary the vegetable and cheese content: we’ve had broccoli and cheddar, spinach and feta, courgette and Gruyere, even leek and smoked mackerel, using crème fraîche instead of cheese. Just lightly cook your vegetables – steaming or sautéing are both good – mix them with everything else and land into the oven. Even if you don’t have your own hens, this is a cheap and simple recipe to get the most out of the vegetables on hand.

Leek and Cashel Blue Cheese Self-Crusting Quiche
Leeks – 4
Butter – 1 teaspoon
Eggs – 3
Cashel Blue or another blue cheese – 125g, crumbled
Extra virgin olive oil – 1 tablespoons
Milk – 375mls
Self raising flour – 125g
Salt, pepper and a pinch of cayenne pepper

Preheat the oven to 190°C (180°C fanbake). Oil a 26cm round quiche dish and put into the oven to heat.

Slice the leeks and rinse them thoroughly under cold running water. Heat the butter with a little olive oil in a deep, heavy-based frying pan. Add the leeks, season with salt and pepper and cook over a moderate heat until tender and the liquid released by the leeks has evaporated. Leave to cool.

Whisk the eggs, cheese, 1 tablespoon of olive oil, and milk together. Add the cooled leeks, self raising flour and season well. Pour straight into the hot quiche dish and cook for 35-40 minutes until brown, well risen and firm to the touch.

Serves 6.