This was another recipe tag I made, this was the first recipe I have tried by this chef and it was really good. I did up the ingredient amounts as I made a very large quiche so I had enough for us for dinner and also to take to the park the next day. I also used Gruyere cheese for the gouda just because I had that in my fridge. It came out so light and fluffy and we all thoroughly enjoyed it. To read more reviews or to view more photos of this recipe please click here. I have saved a few recipes to try by this chef that I will look forward to making soon.

Ingredients

1/2 (250 g) Packet phyllo pastry (I used Puff pastry)
50g Gouda cheese (I used Gruyere )
50g Parmesan cheese
25g Emmentaler cheese
50g Feta cheese
2 Onions
1 Leek
200g Whipping cream
125ml Milk
3 Eggs

As stated above I upped all the amounts so I made 1 large quiche.

Method

1. Preheat the oven to 180°C.

2. Cut onions, leek and feta cheese into small cubes. Grate gouda, emmentaler and parmesan cheese finely.

3. Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.

4. Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).

5. Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.

All photos taken by me unless otherwise stated.