Crustless Quiche with Sweetcorn, Leek and Wensleydale from The Vegetarian Kitchen by Prue Leith and
This is a great dish for weeknight meals when you haven’t time to make pastry. The flavours in this just taste like summer to me, and the citrusy tang of the Wensleydale cheese works brilliantly...
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Ingredients
- 2 large leeks, trimmed, washed and finely chopped
- 1 tsp fresh thyme leaves
- 20 g unsalted butter
- a splash of vegetable oil
- 10 g butter for greasing
- 30 g dry breadcrumbs
- salt and black pepper to season
- 125 ml double cream
- 90 ml whole milk
- 1½ tbsp plain flour
- 2 large eggs
- 165 g sweetcorn (frozen or tinned)
- 80 g Wensleydale cheese, grated
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