Leek Quiche

For the Pastry Crust:

1. In a large bowl, combine the flours and salt. Make a well in the center, add the olive oil and mix with a fork. Next, add the water and lemon juice and mix well until the dough forms a ball.
2. Place the dough onto a lightly floured work surface, and work the dough until smooth and easy to shape into a ball. Do not overwork the dough or you will have tough, dry pastry.
3. Divide the dough in half, shape each half into a ball and press into a ½-inch thick circle. Wrap the dough in clingfilm and pop it into the fridge to rest for 1 hour.
4. When ready to bake the quiche take one of the balls out of the fridge and place it on a floured surface. Using a floured rolling pin roll the ball out into a circle large enough to line a 8-inch (20cm) flan tin with a loose bottom.
5. Fork over the base of the pastry, cover with some parchment paper and fill with either ceramic pastry balls or you can also use dried rice. This is to stop the pastry from lifting away from the tin when you blind bake it. 
6. Now pop the lined pastry tin back into the fridge until you are ready to fill it. 
7. As this recipe makes enough dough to line 2 pastry cases, store the other ball of dough in the fridge for up to 3 days. Or pop the dough in the freezer for up to 3 months.

For the Quiche Filling:

1. Preheat the oven to 350°F (180°C). 
2. Heat the oil in a pan over medium heat and add the leeks with a pinch of salt. Cook the leeks gently, stirring, until they begin to soften. Turn down the heat to low, cover and cook until very soft, about 10-15 minutes. 
3. Add in the garlic and cook for another minute, until fragrant.  
4. Beat together the egg yolks and the whole egg. Season the eggs with salt and pepper, add in the milk and whisk together.
5. Remove the pastry case from the fridge and pop it into the oven to bake blind for 10 minutes. Take it out of the oven, remove the ceramic balls or rice (these can be used again for another pastry case) and discard the parchment paper. 
6. Now spread the leeks and grated cheese in an even layer on the base of the pastry case. Pour in the eggs mixture and place the filled quiche into the pre-heated oven. 
7. Bake the quiche for 30 minutes, or until the eggs have set. Remove from the oven and 
8. cool for 5 minutes before removing the quiche from the flan tin. This quiche can be enjoyed hot or cold.