Leek and onion quiche

Clean the leek and slice it very thin; halve and dice the onions.

Melt butter in a pan, add the leek and onion and stir to coat; on low to moderate heat sweat without colour, about 7 to 10 minutes, until shiny and cooked but still with a slight crunch.

Transfer to a clean container off the heat so it does not keep cooking.

Roll the pastry around the rolling pin, unroll it over the tart form, press it in, trim the excess and prick the base with a fork.

In a clean container combine two whole eggs and two yolks, 250 ml double cream, 250 ml milk and a pinch each of salt, nutmeg and cayenne; break the eggs with a whisk and stir gently about a minute.

Variation: for a mini quiche Lorraine, garnish with a few pieces of fried bacon and Swiss cheese to taste instead of the leek and onion, then pour over the same mix.

Spread the leek and onion evenly over the pastry so every slice has vegetables.

Preheat the oven to 180C before garnishing.

Ladle the mix gently to the right height for small tarts, or pour the rest over a large one without overflowing.

Bake at 180C for 25 minutes.

Rest 15 minutes out of the oven before removing from the form.