Leek & Cheddar Deep Filled Quiches

I'm such a cheeseaholic and these Cheddar Cheese & Leek Quiches really satisfy my cheesy needs.
I like to bake these in a muffin tin to maximise the filling/pastry ratio. Here I have used my shortcrust pastry recipe and you will need around 12oz -1lb of it. You can find my pastry recipe using this link http://ladifferencecatering.blogspot.co.uk/2012/04/goats-cheese-caramelised-red-onion.html

grease a 12 hole deep muffin tin
Roll the pastry out quite thinly and cut out 12 rounds using a 3½" / 9cm cutter
Line each hole the muffin tin pushing the pastry firmly into the corners as you do.
Leave the pastry to rest in the fridge for around 30 mins while you prepare the filling.

ingredients for the filling

2 medium sized leeks tough leaves removed. Cut in half lengthways, washed well then thinly sliced.
1oz/25g butter
2 large eggs plus 1 egg yolk
½pt/10fl oz double cream
4oz/110g Mature Cheddar Cheese grated (reserve a little back to sprinkle over the quiches prior to baking)
½tsp freshly grated nutmeg
½tsp freshly ground black pepper
1 level tsp sea salt (or add to your preference)
½tsp dried tarragon (optional)

Heat the oven to 180c/350f/gas4
Saute the leeks in a pan with the butter on a low heat until they soften and cool
Place the rest of the ingredients in a food processor and whiz until the mixture starts to thicken
add around 1heaped dessertspoon of leek to each well of  the tin
Carefully spoon the cheese mixture into each well
Bang the tray on the worktop the help the mixture settle then refill to almost the top of the pastry.
Sprinkle over a little of the reserved grated cheese
Bake in the centre of the oven for around 20 mins
Turn the oven down to 150c/300f/gas2 for  approximately 10 mins more
They should be beautifully golden brown on the top.  
Just check that the custard is set and the pastry is cooked through. If not loosely cover with foil and pop back in the oven.
Leave to cool in the oven tray on a wire rack.
Carefully remove from the tins using a small pallette knife to ease the quiches out.

  

Macaroni Two Cheese Cauliflower Bake ( with optional pancetta)

Comfort food at it's very best....what could be better than a plate of Macaroni Cheese. Rich, warming and so flavoursome.    I've made this a complete meal with the addition of cauliflower, tomatoes & spring onions .  The Pancetta or bacon is optional especially if you prefer to keep the dish vegetarian but the addition of a little bacon will  really satisfy the meat lovers in your family.


This recipe should  easily serve 4 good portions or more

Ingredients-

150g / 5oz of Macaroni or similar pasta ( I used Penne as that's all I had)
150g/ 5 oz chopped pancetta or bacon (optional)
1 medium sized cauliflower broken into florets
2 tomatoes diced
4 Spring onions (scallions) chopped

for the sauce:-

4 tbsps flour
3 tbsps butter
1 pt milk ( I used semi skimmed)
a bay leaf
60g/ 2oz grated Parmesan
150 g/ 5oz mature (strong)  cheddar cheese  
1 tbsp mustard ( I used English but Dijon will do)
1 tsp Tabasco Sauce
1 tsp grated nutmeg
3 tbsps double (half and half) cream


Method:-

Cook the cauliflower florets in a large pan of boiling water for 4 minutes exactly, remove with a slotted spoon onto a plate ... reserving the water to cook the pasta in .
Cook the pasta as per packet instructions until al dente.
Drain
If using the pancetta fry until crispy

now make the sauce:-

Melt the butter in a saucepan
Add the flour and cook to combine.
Slowly whik in the milk a little at a time to prevent it from lumping
Add the Bay leaf , turn down the heat and simmer gently for around 8 to 10 minutes
Add the mustard, tabasco  and all but a handful of both cheeses ( you will need these for sprinkling over)
Stir well then add the cream, stirring again

Add the cauliflower, pasta, tomato, pancetta (if using)  and spring onions and mix well together

Place this into a large gratin dish
top with the grated cheeses

Bake in a hot oven  200c/ 400f / gas 6  for around 20 minutes or a little more until golden brown, hot & bubbling.

Serve.