Ingredients:

For the pastry:

• Piddy neutral pastry cases

For the filling:

• • 25g Butter
  • 2 medium leeks, cleaned and sliced thinly
  • 100g brie cheese, cut into small cubes
  • 1/2 cup watercress, roughly chopped
  • 3 large eggs
  •  240ml double cream
  • Salt and pepper
  • A pinch of grated nutmeg

Method:

1. Preheat the oven to 150’c
2. Prepare the filling  -heat the butter and add the sliced leeks and cook for about 5-7 minutes until softened  Let them cool for a few minutes.
3. In a mixing bowl, whisk together the eggs, cream, a pinch of salt, pepper, and nutmeg  Stir in the cooked leeks, brie cubes, and chopped watercress
4. Assemble the quiche – pour the filling into the pre-baked pastry shell. Spread it out evenly, making sure the brie is well-distributed
5. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top
6. Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature

I garnished with a blanched julienne of leek micro watercress and red vein sorrel.