To make the filling
01. Preheat your oven to 210 °C (gas mark 6).
02. Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside.
03. Wash the leeks. Discard the green part and cut the white part into thin slices using
the 2mm slicing disc in the midi bowl. Set aside.
04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50ml
water.
05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If
necessary, add a little more water. Season with salt and pepper.
06. Prick the quiche base all over with a fork.
07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the
cream, eggs, salt and pepper for 30 seconds.
08. Arrange the leeks in the pastry case. Top with the creamy egg mixture.
09. Scatter with grated cheese and bake for approx. 30 minutes.
10. Serve piping hot.
Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc.
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