|
INGREDIENTS:
 |
250 gr. Short crust pastry
2 eggs
125 ml milk
125 ml cream
2 red peppers
1 large leek
2 small shallots
50 gr. grated cheddar
Butter
Pinch of nutmeg
Salt and pepper
|
METHOD:
- Roast the peppers in a very hot oven until the
skin peels off
- Partially cook the pastry for 10 minutes
- Gently cook the chopped leeks and shallots with
a bit of butter until soft
- Mix the eggs with the milk, cream, nutmeg salt
and pepper
- Add the leeks, chopped peppers and cheddar
- Pour into the pastry and cook in a hot oven (180c)
for 35 minutes
- Serve with a nice mixed salad bouquet
|
|
