Creamy Leek Quiche

I  love quiche – I find it so handy for lunches on busy days and I pack it full of healthy ingredients. This is a creamy tart that is the perfect go too for lunch but it’s so delicious that I can’t promise you won’t want to eat it for dinner too!
The combination of leeks with the Philadelphia light makes this taste creamy & indulgent but the Philadelphia light has 40% less fat than the original.

Ingredients:

• Pastry
• 250 g ready to roll shortcrust pastry

For the filling:

• 50 g butter
• 4 small-medium sized leeks, sliced
• 1/2 tbsp. flour
• 100 ml milk
• 100 g Philadelphia light
• 4 medium free-range eggs
• 1 tsp mustard (optional)

Method:

1. Heat the oven to 180 degrees.
2. Heat the butter in a pan and add the chopped leeks. Cook over a low heat cooking until soft which takes roughly 15-20 minutes, stirring often. Season with a little salt to taste.
3. Stir in the flour, cook for 3-4 minutes.
4. Stir in the milk and Philadelphia. Simmer for 10 minutes.
5. Meanwhile crack the eggs into a mixing bowl, add in the mustard and whisk well.
6. Roll out the pastry on a floured surface to about 5mm/1/4in thick, and gently lay it over a 23cm loose-bottomed tart tin.
7. Press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 minutes.
8. Remove from the oven and set aside.
9. Add the leek mixture to the eggs in the mixing bowl and stir to combine. Pour the filling mixture into the pastry and return to the oven. Bake for 20-25 minutes until cooked.
10. Remove from the oven and allow to cool in the tin before removing the tart from the case. Serve with salad leaves.