I think this is the first recipe I ever cooked on my own (to take to a school party) – a long time ago!
It is so easy that you cannot mess it up!
A roll of ready Puff Pastry – the one you usually find in supermarket fridges
200 ml Double Cream
3 – 5 tbsp grated Parmesan cheese
Salt and Pepper
2 – 3 Leeks
Cut the leeks using a knife, or a little tool to cut vegetables, and cook them with a bit of olive oil and water in a frying pan just long enough to make them soft.
Mix all the ingredients together in a bowl and add the soft leeks.
Prepare the puff pastry inside a baking tray, pour the bowl’s content in the middle and spread it using a spoon.
You can fold or roll the puff pastry borders towards the center of the quiche; I prefer simply to fold them because they cook better.
Sprinkle the top with pepper and cook it in the oven for 20 – 30 mins at 180°; you will see when it’s ready.
Don’t worry if your quiche swells while it is inside the oven as it will deflate as soon as you take it out.