Makes 6 single-serve quiches
You will need 6 x 11cm fluted, loose-base tart tins for this recipe
250ml full cream milk
100g Greek yoghurt
100g shanklish, crumbled
Cured egg yolk (optional)
Salt and pepper
2 tbsp olive oil
2 leeks, white ends only finely sliced
2 tbsp caramelised balsamic vinegar
1/2 tbsp brown sugar
285g plain flour
Pinch of salt
150g chilled butter, chopped
2 egg yolks
3 tbsp cold water
To make the pastry, combine flour and salt in a large bowl. Add butter and use your fingertips to incorporate the flour into the butter, using a rubbing motion, until the mixture becomes similar in texture to breadcrumbs.
Wake a well in the centre, add yolks and water and use a butter knife to mix until the mixture just comes together. Turn out onto a lightly-floured surface and knead until smooth. Form into a disc shape, wrap in plastic wrap and refrigerate for an hour.
Meanwhile, to make caramelised leek, heat oil in large frypan over medium heat. Add leek and fry, stirring every few minutes, until golden and very soft (around 30 mins). Stir in caramelised balsamic vinegar and sugar and fry for a further 2 mins, then set aside to cool completely.
Roll out pastry to about 2mm thick (place between two sheets of baking paper and roll to prevent pastry sticking to rolling pin). Cut out 6 x 15cm round circles from the pastry (you may need to re-roll the pastry to get enough). Line the inside of 6 x 11cm fluted, loose-base tart tins with pastry then place into the freezer for 15 mins. Preheat oven to 200/180.
Line inside of pastry cases with baking paper and fill with pastry weights. Place onto a baking tray and bake for 12 mins, then remove weights and paper and bake for a further 8 mins or until light golden. Remove from oven.
To make filling, whisk together eggs, milk, yoghurt and shanklish. Season with salt and pepper. Divide caramelised leek between the tart bases then pour filling evenly between them. Grate about 1/2 tsp cured egg yolk on top of each quiche then bake for 30 mins or until golden on top and set.