Vegetarian Norman's rocket and leek quiche

Put flour and salt in the bowl of a food processor fitted with the steel chopping blade. Cut butter into cubes and add. Using the pulse button, cut the butter through the flour until it looks like coarse breadcrumbs. Pour in the mixed egg yolk and water and process using the pulse button until the ingredients start to form large clumps (nearly forming a ball). Turn dough onto a lightly floured surface and knead into a ball. Wrap in plastic wrap and chill for about 30 minutes, until it has started to firm (don’t let it get hard or it will be difficult to roll out).

Roll out pastry and line into a 22cm metal flan ring with a removable base. Chill until firm.

Use a large knife to cut off the tops of the leeks, then shave off any tough parts from the top and remove any coarse outer leaves. Trim off the roots, and cut each leek in two lengthwise, then rinse thoroughly under running water. Slice thinly.

Put leeks and garlic in a medium-sized frying pan with the oil. Cook gently for about 12 minutes, stirring often, until leeks have wilted and softened. Add rocket, and stir until it has wilted. Cool.

Whisk eggs, crème fraiche and milk together in a large bowl and season with salt and freshly ground black pepper. Stir in leek mixture, then pour everything into the pastry case. Sprinkle the parmesan over the top.

Have a baking sheet heating in an oven preheated to 180°C (fanbake). Put quiche on baking sheet and bake for about 45 minutes, or until pastry is golden around the edges and the top is a good golden colour. Cool quiche for 10 minutes on a rack, then remove flan ring, leaving quiche on the metal base until cooled. Serve warmish or at room temperature.

From Your Home & Garden magazine, July 2008.