Leek Quiche

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

2 Eggs

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.


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