Camden New Journal - Reciepe for Roquefort and leek quiche By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Roquefort and leek quiche

Roquefort and leek quiche
Although it is often joked about, quiche is one of the most popular salads that we serve in our shop. This is one with an autumnal feel.

Ingredients
Serves 6
4 oz plain flour
4 oz medium oatmeal
Pinch salt
4 oz butter,
Handful parsley, finely chopped
Water to mix
1 leek, washed well and finely chopped
1 oz butter, extra
6 oz cream cheese
3 oz Roquefort cheese, crumbled
3 eggs, beaten
½ pint single cream
Freshly ground black pepper.

Method
Preheat the oven to 190C 375F, gas 5. Put the flour, oatmeal, and salt into a bowl and mix well.
Add the butter in small pieces and, using your fingertips, rub until the mixture resembles breadcrumbs.
Using a round-bladed knife, stir in the parsley and just enough water to make a stiff dough. Scrunch into a ball with your hands and then roll out the dough on a floured surface and use it to line an eight-inch flan dish. You may have to press with your hands, as the pastry can be very crumbly.
Put the leeks into a frying pan with the extra butter and sweat until they are soft but not browned. Set aside.
In a bowl, mix the cream cheese and Roquefort until smooth.
Add the beaten eggs, mix well again then add the cream, black pepper and leeks.
Pour the mixture into the pastry case and cook for 30 minutes or until golden brown and set.
Serve warm.

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