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September
24
2006

LEAK & PRAWN QUICHE

[WW DINNER PARTY NO 2 P42] 

PASTRY

1 CUP PLAIN FLOUR

PINCH SALT

90g BUTTER

1 EGG YOLK

1 TABLESPOON LEMON JUICE

SIFT FLOUR & SALT INTO BOWL, RUB IN BUTTER UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS. MIX TO A FIRM DOUGH WITH LIGHTLY BEATEN EGG YOLK & LEMON JUICE; ADD A TEASPOON OF WATER IF NECESSARY. TURN PASTRY ONTO LIGHTLY FLOURED SURFACE. KNEAD LIGHTLY,, DIVIDE INTO FOUR PORTIONS. ROLL EACH PORTION OUT THINLY TO FIT BASE & SIDES OF FOUR 10cm FLAN TINS. FIT PASTRY NEATLY INTO TINS, ROLL ROLLING PIN OVER TOP OF TINS TO CUT OFF EXCESS PASTRY. PRICK BASES WITH FORK. BAKE IN MODERATE OVEN [180C] 8 MINUTES. REMOVE FROM OVEN.

FILLING

1 LEEK

375g GREEN PRAWNS

15g BUTTER

SALT

PEPPER

2 EGGS

2/3 CUP CREAM

TRIM LEEK, WASH THOROUGHLY, THEN SLICE THINLY. SHELL PRAWNS, REMOVE DARK VEIN, CUT INTO 1cm PIECES. MELT BUTTER IN PAN, ADD LEEK, COOK 2 MINUTES, ADD PRAWNS, MIX WELL. COOK FURTHER 2 MINUTES, SEASON WITH SALT & PEPPER. DIVIDE LEEK & PRAWN MIXTURE EVENLY OVER BASE OF PREPARED FLANS. BEAT EGGS & CREAM WITH A FORK UNTIL COMBINED. POUR CAREFULLY INTO FLANS. BAKE IN MODERATE OVEN [180C] 30 MINUTES UNTIL GOLDEN BROWN.

Damian Eggs , trackback 762 views

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