Caramelised Leek and Goat Fetta Quiche
250ml full cream milk
100g Greek yoghurt
100g marinated goat fetta, crumbled
Sea salt and freshly cracked black pepper
Store-bought shortcrust pastry tart shell
Watercress, to garnish
2 tbsp Azalea Grapeseed Oil
2 leeks, white ends only finely sliced
2 tbsp balsamic vinegar
2 tbsp brown sugar
To make caramelised leek, heat oil in large frypan over medium heat. Add leek and fry, stirring every few minutes, until golden and very soft (around 30 mins). Stir in the balsamic vinegar and sugar and fry for a further 2 mins, then set aside to cool completely.
To make filling, whisk together eggs, milk and yoghurt. Season with salt and pepper. Spread the caramelised leek over the base of your tart shell then pour filling over the top.
Crumble the fetta into the filling then bake for 30 mins or until golden on top and set. Allow to cool slightly before serving piled with watercress.
You can double this caramelised leek recipe and store half in a sterilised glass jar in the fridge for up to two weeks (it’s good in/on everything!)