Cooked savoury pastry case
3 leeks cleaned and sliced
250g chestnut mushrooms sliced
salt and pepper
284ml double cream
100g gruyere cheese grated
50g blue stilton crumbled
Melt the butter in a large pan and add the leeks, cook for 10 minutes without browning.
Add the mushrooms, salt and pepper, cook for a further five minutes.
Combine the double cream and two eggs.
Take the leek mixture off the heat and add half of the gruyere cheese, the cream/egg mixture and pour half of the mixture into the pastry case.
Place the rest of the cheese on top and then put the remaining leek mixture into the pastry case.
Cook in the oven for 30 minutes until golden brown on Gas Mark 6
Enjoy with new potatoes and beetroot salad