Gradely Scran


Because life's too short to stuff a mushroom.

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Main Courses

Leek and mustard pie


Time: 1 hour

Servings: 4 to 6

This comes from the Greens Cook Book, one of my favourite vegetarian recipe books.

Ingredients

  • 1 shortcrust pastry circle
  • 500g leeks (prepared weight)
  • 1 knob butter
  • 3 eggs
  • 1 cup of milk (half-fat is OK)
  • 3 tbsp coarse grain mustard
  • 3 oz grated Gruyère cheese
  • dash white wine

Method

  1. Chop the leeks, fry in butter 5 mins. Add a dash of wine, S&P, and cook until tender, 10 to 15 mins.
  2. Beat eggs, stir in milk, mustard and cheese.
  3. Put leeks into the pastry case, pour over the eggy mixture, and bake at 200ºC for about 30 mins, until it’s set and brown on the top.
  4. Let it sit 5 mins before serving.