A quick quiche-like tart with the harmonious flavours of French cheese and leek. Serve warm or cold with a crisp green salad.
Heat the oil and butter in a saucepan until melted. Add the onion, leek, sugar, garlic and thyme then cook over a low heat for 30 - 40 minutes until the vegetables are meltingly soft and have turned golden. Stir the mixture regularly.
Allow to cool then fold in the flour and season to taste.
Beat the eggs and cream together then add to the onion mix.
Fold in half the gruyere, half the parmesan and all the Roquefort.
Pour the mixture into the pre-prepared pastry case, sprinkle with the remaining parmesan and gruyere the bake in a preheated oven at 190ºC / 375ºF / Gas 5 until golden and semi-set for about 35 – 40 minutes.
Serve hot, warm or at room temperature with green salad.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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