Leek And Thyme Quiche

50 g/2 oz plain white flour
50 g/2 oz wholemeal flour
pinch of salt
pinch of cayenne pepper
50 g/2 oz polyunsaturated margarine
ice-cold water
Filling:
200 g/7 oz leeks, trimmed and thinly sliced
3 eggs
150 ml/1/4 pint skimmed milk
50 g/2 oz Cheddar cheese, finely grated
salt
cayenne pepper
2 teaspoons chopped thyme

Place the flours in a bowl with the salt and cayenne. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Stir in 2 teaspoons of cold water at a time until the dough is firm.

Lightly knead the pastry on a floured board. Roll out and use to line 4 individual tins, 7.5cm/ 3 inches in diameter. Chill for 20 minutes while making the filling.

Blanch the leeks in boiling salted water for 2 minutes, then drain and dry on kitchen paper towels. Mix the eggs, milk, cheese, salt, cayenne and thyme together. Divide the leeks into 4

portions and arrange in the bottom of the pastry cases. Spoon over the egg mixture.

Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 20 to 25 minutes or until set and golden brown. Serve hot or cold. SERVES 4