Meals and Courses

  • 1 tablespoon olive oil
  • 450 g (14½ oz) leeks, sliced
  • 2 garlic cloves, crushed
  • 4 eggs, beaten
  • 150 ml (¼ pint) single cream
  • 125 g (4 oz) Gruyère cheese, grated
  • 125 g (4 oz) cooked fusilli
  • salt and pepper

Heat the oil in a frying pan, add the leeks and garlic and cook until soft.

Mix the leek mixture with all the remaining ingredients, season to taste with salt and pepper and transfer to a greased ovenproof dish or medium-sized cake tin.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes or until the eggs have set and the pie is golden brown. Serve with a crisp green salad.

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