Pre heat the oven to 180?C/350F/gas mark 4. Roll out the pastry very thinly and use it to line a greased flan tin 20cm. For the filling: Gently heat half the butter and add the garlic, leeks and onion. Cook for approx 5 minutes. Remove from the heat and sprinkle in the tarragon. Spread the leek mixture over the base and scatter over the cheese. Whisk together the eggs, cream and season with nutmeg, salt and pepper. Pour over the leek mixture, dot the top with the remaining butter and bake for 30 minutes or until golden and set. Serve warm with mixed leaves. Per serving: 3074 Calories (kcal); 273g Total Fat; (78% calories from fat); 40g Protein; 125g Carbohydrate; 1084mg Cholesterol; 761mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 53 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1209g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 768 (63%)|
|Amt Per Serving||% DV|
|Total Fat 85.3g||114 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 3172.5mg||976 %|
|Sodium 1366.5mg||47 %|
|Potassium 1236mg||33 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.2g|
|Protein 96.2g||137 %|
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Calories per serving: 1222
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