Leek, Cauliflower/Broccoli Flan (or Quiche)

Oven 190 deg. C
Pastry Case: (if making yourself)
4oz. plain or self-raising flour
large pinch of salt & pepper
2ozs. white vegetable fat or 1/2 butter and 1/2 fat
1 tsp. brown sugar dissolved with 3-4 tbls. cold water and 1 tbl. sunflower oil.

Crumble the fat into the flour and add the liquids. Gather together and
Gently roll it out on a floured surface, place in your greased ovenproof flan dish (9"or 10" dia.) and let it rest in the fridge for about 15-20 mins.
Prick pastry in several places with a fork, then pre-bake in a hot oven for approx 10 mins - till just underdone.  

(You can also use some crushed foil on top, to stop it rising too much if you've used SR flour).

Filling:
1 leek - white part (or large spring onion, or white onion) - sliced thinly
Olive oil and knob of butter
Salt and Pepper
Few small garlic cloves - peeled and crushed

Cauliflower or Broccoli - broken into even sized chunks

Saute leeks (or onion) and garlic in olive oil and butter, until just becoming transparent,
add cauliflower or broccoli or mixture of both - saute until just softening.
Dont let the leeks brown - if you can help it (!)  Set aside.

This can all be done in the micro, in a large bowl.

When the veg is 'just' cooked, if you have any larger pieces just break them up into small ones.
 

Sauce:
Mix together:
1/4pt milk
2-3 tbls. creme fraiche, cream or yogurt (or mixture of both)
2 beaten eggs

Mix these together in large jug with hand blender.

Add: your fave hard cheese (grated) - to taste.

I have tried Doux de Montagne, which is a soft and creamy flavoured cheese,  added to the eggs and milk. Using the hand blender this becomes a lovely and smooth sauce.

Season well, to your own taste.

Put veggies  into flancase, pour sauce over carefully. Make sure the vegetables are covered, with the sauce, and bake till the custard has set and the tart is beginning to brown.

 
TIP: Place your flan tin on a preheated oven tray - this helps cook the base of the quiche.

*You can make this without the pastry, as a sort of baked cauliflower-cheese dish.
Very tasty either way.