Wild Venison Sausage and Leek Picnic Quiche

Ingredients

• 320 g ready-rolled shortcrust pastry
• 4 wild venison sausages, about 300 g
• 15 ml rapeseed oil
• 300 g leeks, washed and thinly sliced
• 3 eggs
• 200 ml double cream
• 100 ml milk
• 75 g mature Cheddar, grated
• 1 tsp thyme leaves
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Line a 23 cm tart tin with the pastry, pressing it gently into the corners. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more.

2. 2

   While the case bakes, heat 10 ml oil in a frying pan. Cook the sausages for about 20 minutes, turning frequently and following their packet instructions. Check each centre for 70°C for 2 minutes, no pink and piping heat. Slice on a clean board.

3. 3

   Add the remaining oil and leeks to the pan. Cook gently for 10 minutes until soft and any released water has evaporated. Stir in the thyme.

4. 4

   Reduce the oven to 180°C, or 160°C fan. Beat the eggs, cream, milk, salt and pepper. Scatter the cooked sausage, leeks and Cheddar in the pastry case.

5. 5

   Put the tin on a baking tray. Pour in the custard without overflowing and bake for 35–40 minutes until golden and set in the centre. A clean thermometer in the filling should show 70°C for 2 minutes.

6. 6

   Rest for 10 minutes before cutting. For a picnic, cool promptly, refrigerate and transport in an insulated cool bag with ice packs; keep chilled until serving.