10 oz / 280 gr shortcrust pastry
2 large leeks
Oil or butter to sauté the leeks
3 large eggs
3 Fl oz / 90 ml milk
3 Fl oz / 90 ml soured cream
A pinch of salt
6 oz / 170 gr cheddar cheese,
grated Ground nutmeg
Set oven 59 400 degrees F or Mark 6. Line a 9 inch / 23 cm flan tin with the pastry.
Slice the washed leeks and sauté them in a pan until they are just soft: season with black pepper and cool.
Whisk together the eggs, milk, soured cream and a pinch of salt and then add half the cheese and the leeks to this mixture.
Pour into the flan case and sprinkle the remainder of the cheese over the top.
Grate some nutmeg over, place on a pre-heated baking sheet in the oven and bake for ½ an hour until golden brown.