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Real men “ and everyone else “ love quiche! This is a popular dish on the menu at Odettes. You simply cant beat its soft, wobbly interior in a crisp pastry shell. Serve it in warm wedges with a green salad.

+ Ingredients

20g butter, plus extra for greasing
1 quantity of Shortcrust Pastry
2 leeks, washed and trimmed
1 teaspoon curry powder of your choice
6 free range eggs
700ml double cream
100g soft goats cheese
Salt and freshly ground black pepper

Black pepper

+ Method

Grease a 23cm tart tin with a removable base.

Roll out the shortcrust pastry on a lightly floured surface and use it to line the tart tin. Leave to rest for 1 hour. Preheat the oven to 160°C/gas mark 3. Line the pastry shell with greaseproof paper and baking beans then bake blind for 25 minutes. Remove from the oven and lift off the paper and beans. Set the tart shell aside.

Cut the leeks in half lengthways, then slice them thinly. Melt the butter in a heavy- based saucepan over a medium heat, then add the leeks. Season with salt, pepper and curry powder and cook, without allowing the leeks to colour, until soft. Remove the pan from the heat and set aside.

Crack the eggs carefully into a large bowl and gently whisk in the double cream. Crumble in the goats cheese and season with salt and pepper.

Transfer the cooked leeks to the pastry case. Pour in the egg mix and bake in the oven for 35“45 minutes or until cooked through and golden on top.

Serve slightly warm, or at room temperature.

Serves 6“8