Prawn Buckwheat Pastry Quiche

Prawn Buckwheat Pastry Quiche

Ingredients

For the pastry

• 150g buckwheat flour
• 90g butter
• Cold water

For the filling

• ½ leek
• 3 artichoke hearts, cut up small. (these were used out of a tin that was leftover)
• 2 garlic cloves
• 10 fl oz milk
• 3 eggs
• A spoonful of oat creme fraiche
• 1 tsp mixed herbs
• ½ tsp swiss bouillon
• ½ tsp yeast flakes to mimic cheese
• 1 tsp mustard
• Black pepper
• A handful of cooked prawns cut up small

Method

Heat oven to 180.

Make the pastry

• Mix the flour and butter to resemble breadcrumbs
• Add water to bind
• If you have time leave the pastry to chill

It’s that simple!

Making the filling

• Cut the leeks until small and fry until soft
• Add the garlic
• Add the artichokes
• Measure the milk in a jug, add the eggs, creme fraiche and the seasonings

Putting the quiche together

• Roll out the pastry and place it in the quiche dish.
• Blind bake the pastry for 10 mins
• Add the filling
• Pour over the milk
• Bake for 20-30 mins