Leek and Mushroom Quiche Recipe

Cream Cheese Pastry
125g pkt cream cheese
125g butter
1 cup Plain Flour
2 tspns dried basil leaves

FILLING
60g butter
1 tblspon oil
1 clove garlic crushed
3 small leeks
250g baby mushroom, finely sliced
3 eggs
200g carton sour cream
1/2 cup grated tasty cheese

CREAM CHEESE PASTRY
Have cream cheese and butter at room temperature. Beat cream cheese and butter together until light and fluffy. Stir in sifted flour and basil, turn onto lightly floured surface, knead lightly and quickly until smooth (dough will be soft) cover and refrigerate 1 hour Using fingers push pastry evenly over base and side of a 23cm flan tin trm edges.

Cover pastry with greaseproof paper, fill with dry beans, or rice. Bake in moderately hot oven 7 minutes, remove paper and beans bake further 7 minutes. Spread leek mixture over pastry case top with cheese, pour in egg mixture. Bake in mod overen for about 30 minutes or until set.

FILLING
Heat butter, oil and garlic in pan, add leeks cook stirring until soft add mushroom, cook stirring until soft. Whisk eggs, and sour cream together in bowl.