The sun's back again (and there's fresh snow on the mountains down to about 1000 m) so I'm going out foraging for wild garlic. The man at the duck farm told me you can put it in olive oil and it's very good for cooking with.
Line the tin with the pastry and spread the mustard over the base. Fry the leeks gently in the butter until just soft. Drain off any excess liquid and arrange over the mustard base. Combine the eggs, cream and spring onions, season and pour over the leeks. Top with the goats' cheese and cook in the oven for 25-30 minutes at 375°F/190°C until golden.