Impossible Leek & Prosciutto Quiche

A retro pub lunch classic that somehow never goes out of style.

Ingredients

• 8 eggs

• 400ml cream

• Handful of dill, chopped

• 1 spring onion, finely chopped

• 1 handful baby spinach

• 1 tsp seeded mustard

• White and light green part of 1 leek, sliced thickly

• 100g feta, crumbled

• ½ cup cheddar, grated

• 3 strips prosciutto, finely diced

• Salt & pepper, to taste

• Oil & butter, for cooking

Method

1. Heat a splash of oil and a knob of butter in a pan over medium heat. Cook the leek slowly for 10–15 minutes until soft, golden and caramelised. Set aside to cool slightly.

2. In a large bowl, whisk together the eggs and cream. Season generously with salt and pepper, then stir through the dill, spring onion, spinach, seeded mustard, feta and caramelised leek.

3. Pour into a greased round baking dish and scatter over the diced prosciutto.

4. Bake at 180°C for 45–50 minutes, or until just set with a slight wobble in the centre.

5. Serve warm with a side salad, or cold straight from the fridge the next day. Somehow even better as leftovers.

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