Use sausages with a high meat content, such as those from Trehale Farm, Pembrokeshire. This is a great picnic quiche served cold.

Ingredients

200 g short crust pastry

450 g pork sausages

3 or 4 leeks, cleaned and sliced

2 organic eggs

142 ml tub of double cream

1 tbspn butter

Pepper and salt

Method

Melt the butter in a large pan, add the shredded leeks and cook slowly for 10 - 15 minutes until most of the liquid has evaporated

Add the eggs and cream, stir, season with salt and pepper

Roll the pastry out and place into a 20cm flan case

Pour the filling into the flan case, arrange the sausages as if they are the spokes of a wheel, and push them half way into the filling

Bake the quiche in a medium oven ( 200 degrees or gas mark 6) for 30 - 40 minutes