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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/180 Fan/Gas
Step 2
To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.
Step 3
Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4.
Step 4
To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes.
Step 5
Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water.
Step 6
Beat the eggs and cream together in a jug and season with salt and pepper.
Step 7
Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream.
Step 8
Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out.
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