Chillied potato and leek quiche

To make the pastry, sift the flour and a pinch of salt into a bowl. Stir in the chillies and thyme, then make a well in the centre. Whisk together the egg, oil and water, add to the dry ingredients and quickly mix together with a fork to make a dough.

Turn out the dough onto a lightly floured surface and knead for a few seconds until smooth. Put into a bowl, cover with a damp tea-towel and leave to rest for about 30 minutes before rolling out.

Meanwhile, make the filling. Cook the potatoes in boiling water for 10–12 minutes or until almost tender. Steam the leeks over the potatoes for 6–7 minutes, or cook them in a separate pan of boiling water for 4–5 minutes, until tender. Drain thoroughly and leave until cool enough to handle.

Preheat the oven to 200°C (400°F, gas mark 6) and put a baking sheet in to heat. Roll out the pastry dough thinly and use to line a 20 cm (8 in) round, loose-bottomed, fluted flan tin about 3 cm (1¼ in) deep. Scatter half the cheese over the bottom of the case.

Thickly slice the warm potatoes and toss with the leeks, the remaining cheese, the chives, and salt and pepper to taste. Arrange half of the potato and leek mixture in a layer in the pastry case. Scatter over the chopped rocket, then spread the rest of the potato and leek mixture on top.

Lightly beat the eggs together in a jug. Heat the milk to just below boiling point, then add to the eggs, whisking gently to mix.

Place the tin on the hot baking sheet and carefully pour the warm egg custard into the pastry case. Bake for 10 minutes, then reduce the oven temperature to 180°C (350°F, gas mark 4). Bake for a further 30–35 minutes or until the filling is lightly set. Leave in the tin for 5 minutes before removing. Serve warm.