Crustless Quiche with Sweetcorn, Leek and Wensleydale

Name: Crustless Quiche with Sweetcorn, Leek and Wensleydale
Yield: Serves 4
Ingredients: salt and black pepper to season; 10 g butter for greasing; 20 g unsalted butter; 30 g dry breadcrumbs; 2 large leeks, trimmed, washed and finely chopped; a splash of vegetable oil; 1½ tbsp plain flour; 165 g sweetcorn (frozen or tinned); 1 tsp fresh thyme leaves; 80 g Wensleydale cheese, grated; 125 ml double cream; 90 ml whole milk; 2 large eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a great dish for weeknight meals when you haven’t time to make pastry. The flavours in this just taste like summer to me, and the citrusy tang of the Wensleydale cheese works brilliantly with the sweetness of the corn.

Ingredients

10 g butter for greasing
30 g dry breadcrumbs

Dinner
Main course
Summer
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Smear the butter all over the inside of a 20 cm (8 in) ovenproof frying pan (or ovenproof dish), then scatter the breadcrumbs