Mini Leek Quiches -

Mini Leek Quiches

Low chemical, contains dairy, free of egg, gluten, nut and soy.

Ingredients

Canola oil, for greasing
600 g (1 lb 5 oz) white-skinned potatoes, peeled and chopped
2 tablespoons canola oil
300 g (2 cups) soy free, gluten free self-raising flour
1 teaspoon gluten free baking powder 1 teaspoon ground sea salt
2 eggs, or equivalent egg replacer

LEEK FILLING

40 g (1½ oz) butter
1 leek, washed and thinly sliced
Ground sea salt
3 eggs, or equivalent egg replacer
185 ml (¾ cup) milk
180 g (¾ cup) sour cream

Details

Preparation time: 20 minutes
Cooking time: 50 minutes
Makes: 24

Method

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease two 12-hole round-based patty pans. Boil or the steam potatoes for 15 minutes, or until tender. Drain well, then mash until smooth. You will need 460 g (2 cups) warm mashed potato for this recipe.

Combine the mashed potato and oil in a large bowl. Add the sifted dry ingredients, salt and enough egg to mix to a smooth dough. Knead on a lightly floured board until smooth. Roll out the pastry until 5 mm (¼ inch) thick. Cut into 6-7 cm (2½ - 2¾ in) rounds and place in the prepared pans. Bake for 5 minutes, then press out any air bubbles in the pastry. Cool. Increase the oven to 200°C (400°F/Gas 6).

For the filling, melt the butter in a heavy-based saucepan over medium heat. Add the leek and cook, stirring often, for 5-6 minutes until tender. Allow to cool. Season with salt.

Whisk the eggs, milk and sour cream together in a bowl until well combined. Divide the leek mixture evenly among the pastry cases, then pour the egg mixture over the filling. Bale for 15-20 minutes, or until set and golden brown. Serve hot or cold.

HINT:- The quiches can be made the day before and refrigerated in an airtight container. Reheat for 10 minutes in a 150°C (300°F/Gas 2) oven.

Related food category:

• Snack