Quiche with young leek, cherry tomatoes and sharp cheese

Lunch or dinner · No meat/no fish · Cooks in 25 minutes (+ 25 minutes oven time) · Serves 4

Cheese: Veldhuyzen Blue label

6 slices of pre-rolled short crust pastry, defrosted

400 g young leeks, halved lengthwise

125 ml cream

2 eggs

2 tablespoons fresh leaves of marjoram

125 g Veldhuyzen Blue Label Cheese, grated

200 g yellow and red cherry tomatoes, halved

You will also need: a quiche tin ø 24 cm, greased

1 Preheat the oven at 210 °C. Line the tin with the pastry.

2 Cut the leek into 5 cm lengths. Cook for 5 minutes in plenty of salted water. Drain well.

3 Whisk the cream, eggs and marjoram in a bowl. Add the Veldhuyzen Blue Label Cheese and season with pepper.

4 Spoon the leek into the pastry base. Pour on the cheese mix. Scatter the tomatoes on top, cut side up.

5 Place the quiche in the middle of the oven. Bake for 45 minutes; after 10 minutes turn down the temperature to 180 °C. Take out when it’s golden and cooked. Cut the quiche in wedges and put some extra cheese curls on top.

Suggestion: For a non-vegetarian quiche add fried slices of bacon, smoked mackerel or smoked slithers of salmon.

Variation: Cook the quiche with our delicious Hommage Coriander Cheese. Add roughly chopped coriander instead of marjoram.