Kale quiche & gorgonzola aioli recipe | Woolworths TASTE

Ingredients

• For the aïoli:
• 1 free-range egg yolk
• ½ t Dijon mustard
• 1 lemon, juiced
• 3 T extra virgin olive oil
• 80 g Gorgonzola or other blue-vein cheese
• 3 cloves garlic, minced
• sea salt and freshly ground black pepper, to taste
• For the pastry:
• 360 g flour
• 1 free-range egg
• 150 g butter
• 100 g Cheddar, grated
• 500 g dried beans, for blind-baking
• For the filling:
• 100 g baby leeks
• 2 cloves garlic, crushed
• 1 bunch kale, roughly chopped
• ½ cup water
• 6 free-range eggs
• ½ cup cream