A GREAT DISH TO BE ENJOYED BY THE WHOLE FAMILY.
GOES PERFECTLY WITH OUR SPINACH SALAD.
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ingredients
BASE
125 ml (½ cup) cake flour
125 ml (½ cup) wholewheat flour
200 ml (¾ cup) grated cheddar cheese
80 g butter or margarine
FILLING
30 ml (2 Tbsp) olive or cooking oil
4 medium leeks, sliced
1 clove garlic, crushed
80 g sun-dried tomatoes in liquid, drained and coarsely chopped
200 ml (¾ cup) sachet Spur Cheddamelt or Spur Pepper Sauce
80 ml (? cup) milk
2 extra-large eggs
10ml (2 tsp) mixed herbs
10 ml (2 tsp) sugar
5 ml (1 tsp) Spur Seasoning Salt
Freshly ground black pepper, to taste
30 ml (2 Tbsp) grated Parmesan cheese
Method
Base: Mix all ingredients into a soft dough in a food processor or by hand. Press into base and sides of a greased 24 cm quiche pan.
Filling: Heat oil in heavy-based pan. Saute leeks and garlic for a few minutes until soft. Remove from heat and set aside. Add tomatoes and spoon into base.
Whisk cheese sauce, milk, eggs, herbs, sugar and seasoning together and pour over leeks and tomatoes in base.
Sprinkle over Parmesan cheese and bake at 180°C for 30–40 minutes or until set. Serve warm and cold with a salad.
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