Serves 6
Preparation time: 20 mins
Cooking time: 1 hr

• 8 oz self raising flour
• 4 oz sunflower margerine
• Scant 2 tablespoons cold water
• I medium onion, finely diced
• approx 1lb grated mature cheddar
• about 12 baby leeks (depending on size)
• 6 large free range eggs
• milk
• approx 8 oz St Illtyd cheese
• freshly ground black pepper

What next:

1. Sift the flour into a large bowl and rub in the marg with your fingertips.   Cut in the cold water then roll out thinly to line a 10" flan dish (I use self-raising flour as the pastry rolls out easily, but remember to keep it thin as it does rise).  If sunflower marg is used it isn't necessary to  grease the flan dish.
2. Sweat the finely diced onion gently in oil until soft and scatter on the pastry base.   Then in the same pan sweat the whole baby leeks until soft.
3. Half-fill the quiche with grated mature cheddar cheese and lay the baby leeks on top.   
4. Lightly beat the eggs in a mixing jug and bring up to 1 pint with milk.   Pour eggs over the cheese and leeks then crumble St Illtyd all over the top.   Season with freshly ground black pepper (there's no need to add salt as there's enough in the cheeses)
5. Bake in a pre-heated oven (150º – 160º / 300º – 325º / gas mark 2 – 3 ) for about an hour until just set and slightly golden.

Serve with a salad of fresh mixed leaves, Pilgrims dressing and home-baked Miracle Bread