flan di porri (leek quiche)

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320g leeks,cut and washed, save ¼ of the leeks for topping
230g shortcrust pastry
200g milk
45g grated Parmesan cheese
20g butter
4 eggs
2 egg yolks
oil to fry leeks
1 large bay leaf
plain flour
salt
pepper

Serves 6

1. Heat the butter in a saucepan with the bay leaf. Add the leeks, lower the heat and cook them on a low heat for about 30 mins.
2. Beat together the eggs, egg yolks and parmesan cheese. Add salt and pepper.
3. Line a 30 cm flan dish with the short crust pastry, pierce the bottom with a fork, cover the bottom with ceramic baking beans or dried beans, cook at 185°C for 20 mins or until golden brown.
4. Allow to cool for 5 minutes and take the baking beans off the pastry.
5. Turn the oven down to 150°C. It seems low but this stops the eggs from rising too much.
6. Spread the leeks over the bottom of the flan and pour the egg mixture over the top.
7. Pop in the oven for 35 minutes.
8. Heat a shallow pan with vegetable oil until very hot. Then take the leeks you kept aside and coat them in flour and fry. Don't leave them too long, you don't want them to burn! Put them on some kitchen paper and drain off all excess fat. They should be crispy and dry.
9. Take the flan out of the oven and place the fried leeks on top.

• Serve with a cold glass of Sauvignon and a green salad.