Leek and Mushroom Quiche

Pastry:Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough.

Cover and refrigerate 20 minutes.

Roll dough out large enough to line a 25cm flan tin, trim the edges.

Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.

Bake in a moderate oven for 7 minutes, remove paper and beans and bake a furthur 7 minutes.

Set aside until required.Whisk eggs, cream, milk and cheeses together and set aside.Slice leeks and mushrooms.Melt butter in a pan and cook garlic, mushrooms and leeks about 4 minutes until tender.Spread leek mushroom mixture evenly over pastry.

Pour over egg mixture and sprinkle with paprika.

Bake in a moderate oven for about 30 minutes or until set.Serves 4.