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 Leek and Onion Quiche

1 (375g) sheet ready-made shortcrust pastry
3 leeks, washed and sliced
1 onion, finely chopped
1 tablespoon olive oil
2 eggs
salt and pepper to taste
1 pinch grated nutmeg


1. Preheat the oven to 180 C / Gas 4.
2. Heat the olive oil and cook the leeks and onion for 10 or 15 minutes, or until softened.
Set aside.
3. Roll out the pastry on a floured surface and line a quiche or pie tin with the dough.
4. Mix the 2 eggs, grated nutmeg and leek -
onion mixture. Season with salt and pepper.
Spoon or pour the filling onto the pastry case. Bake for 30 minutes

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