Camembert, leek and green olive quiche

Makes 1 quiche of 14 cm or 16 cm

(4 portions)

  • 1 x baked quiche base of 14 cm
  • 30 ml butter
  • 2 large leeks, thinly sliced
  • 1 clove of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 200 g camembert, sliced
  • 100 g filled green olives, drained
  • 2 eggs
  • 300 ml cream

Heat oven to 180 ºC. Melt butter in pan. Fry leeks and garlic until soft. Season with salt and pepper. Fill the pastry base with fried leeks. Arrange cheese and olives on top. Whisk eggs and cream and season with salt and pepper. Pour egg mixture over filling and place quiche tin on a baking tray. Put in oven and bake for 25 to 30 minutes until filling has set.