I love a good quiche and so thought this sounded nice. I got most of the ingredients from the farmers market; there was no baby leeks so I got the smallest leeks they had.
It was my first time working with fillo pastry and I seemed to have forgotten everything I had heard about how hard it is to work with! I certainly remembered everything I had heard once I started working with it. I think I’ll stick with shortcrust or puff from now on.
It took longer to cook than what the recipe said. I’m not sure if this was because of my oven or perhaps it was actually cooked and I didn’t realise.
However, the end result was yummy! It’s very creamy and tart, the leek gives a nice flavour and the lemon gives a little zing. I wouldn’t mind trying it with a different type of pastry next time.