Leek, mushroom and Gruyere quiche
Heat oven to 200C/fan 180C/gas 6.
To make the pastry, rub together flour and butter in a bowl, until completely mixed and crumbly. Add 8 tbsp cold water, then bring together with your hands until just combined. Roll into a ball and use straight away.
Roll out the pastry and use to line a 25cm tin. Chill in the fridge or freezer for 20 mins.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper and fill with baking beans. Blind-bake pastry for 20 mins, remove paper and beans, then cook another 5-10 mins until biscuit brown.
Cook the leeks in butter for 10 mins, stirring occasionally, till soft. Add the mushrooms and cook for 5 mins more.
Beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case.
Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.