Hey there, Veggie Vanguards! Today, we're diving fork-first into a pie-tastic adventure that'll have you leek-ing your lips in delight. @lelou.lou has rustled up a veggie-packed masterpiece that's as easy as pie (literally)! With a flaky, buttery crust that'll make you melt like butter on a hot skillet, and a filling that's so cheesy, it should be in a rom-com. So, if you're ready to roll with us, grab your apron and let's get cookin' – because this recipe is a real quiche to impress! Let's veg out and make some magic
Prep Time: 30 minutes Cook time: 25 minutes
Serves: 7 people
Put the flour and salt into a processor.
Add the hard butter cut into chunks, then pulse the motor until the butter is chopped into small flecks.
Continue to pulse while you add the water through the feed tube.
Tip the crumbly mixture out into a bowl and press firmly together with your hands.
Divide the pastry into 2 balls, wrap in plastic, then set aside in a cool place while you make the filling.
Trim off the dark-green tops of the leek, and remove the tough outer layer.
Split the leek in half lengthways and wash thoroughly. Cut across into thin slices.
Heat up the olive oil in a saucepan and add the leek.
Cook very gently and add the cut onion and garlic, salt and pepper and herbs and continue to cook over a low heat for a few minutes until soft, then, leave it to cool.
Whisk the eggs into a large bowl and then add the leek and the cheeses.
Preheat the oven to 195C.
Roll out one ball of pastry the right size to line the bottom and sides of a pie dish.
Roll out the other ball of pastry ready to make a lid.
Spoon the filling into the lined pie dish.
Lay the pastry lid over the top.
Trim the edges of the pastry and crimp them.
Use a fork to prick the lid.
Bake the pie for about 25 minutes until the pastry is nicely browned.
You can use a store bought pastry instead of making your own!