Potato & leek quiche

A slice of this on a rainy day could cure any blues.

Serves 6-8

Ingredients

For the filling

2 potatoes, peeled
2 Tbsp butter
3 leeks, thinly sliced
1 Tbsp flour
1 tsp garlic powder
1 tsp paprika
5 large eggs, whisked
1 cup cream
½ cup milk
1 Tbsp chopped chives
1 Tbsp thyme leaves
Salt and milled pepper
1 cup (90g) Cheddar, grated

For the pastry case

½ packet (1 roll) phyllo pastry, defrosted
Butter, for brushing

Method

Chop potatoes into roughly 2cm cubes. Add to a pot of boiling water and cook until fork-tender, about 10 minutes.
Drain potatoes, place in a bowl and set aside.
Preheat oven to 160ºC.
Add butter to a frying pan over medium heat.
Sauté leeks in butter for 3-5minutes until lightly golden and softened. Season.
Add leeks to the potatoes.
Stir flour and seasonings together. Add potatoes, leeks and half of the cheese. Toss well and set aside.
Grease the base and sides of a 23cm loose-bottom cake tin.
With the pastry unrolled, measure 30cm in length and trim away the excess.
Brush both sides of each sheet of pastry with butter.
Place one sheet into the tin at a time, rotating the tin slightly and overlapping each piece to cover the entire inside.
Trim away any excess pastry that has folded over the rim of the tin to make the edges stand up.
Tip potato and leek mixture into the tart.
Whisk together the eggs, cream, milk and herbs. Season well.
Pour mixture over the filling and top with remaining cheese.
Bake the tart uncovered for 10 minutes, then cover with foil and bake for another 45-50 minutes, until the sides are set and the centre is only slightly wobbly.
Cool completely before unmoulding. Slice and serve.