Took me a couple of mouthfuls to adjust (never had Brie before) but after that it was good though I still might experiment a little more. I had to make something else for Ryan though, he was not keen on the Brie LOL
Brie, Leek and Pumpkin Quiche2 Leeks, pale part only
200g pumpkin, peeled
250g Double Brie
300ml carton of pure or double cream (basically you want a cream that has between 45-60% fat and no thickeners added!)
1 Tbl Mustard powder
Preheat oven to 180C
Cut leeks in half lengthways and give a good wash then slice thinly. Fry in a pan with some butter and olive oil untill soft. Put in a buttered quiche dish.
Cube pumpkin in 1 cm cubes and fry in pan with some butter and olive oil until brown then add the mustard and fry for another 2 minutes. Place on top of leek in quiche dish.
Whisk up eggs and cream then season with a little salt. Pout over leeks and pumpkin.
Slice Brie lengthways then place over egg mixture in a nice pattern and chuck in over for around 25-30mins until top is golden.