This is based on the old skool Cranks recipe which used wholemeal flour and a mixture of milk and sour cream instead of yoghurt.
Makes 4 servings
300g shortcrust pastry:
200g flour
2tsp baking powder
100g butter
3tbsp water
Filling:
2 large leeks
30g butter
Large pinch cayenne pepper
Large pinch nutmeg
3 eggs
75ml yoghurt
175g grated cheddar cheese
Make the pastry by rubbing the fat into the flour and baking powder until the mixture resembles fine breadcrumbs. Stir in enough water to make a soft but manageable dough. Roll out the pastry and line a 23cm flan tin. Slice the leeks and sauté them in the butter until just tender. Season generously with cayenne and nutmeg then leave to cool. Whisk the eggs, milk the yoghurt together. Sprinkle half the cheese over the base of the flan, spread the leeks on top then sprinkle with the remaining cheese. Pour the egg custard into the flan case and bake in the oven at 400°F for about 30 minutes until risen and golden.