Cut each pastry sheet into four square pieces. Using four pieces, line the base and sides of a buttered 8cm baking tin, spreading butter between each square sheet of pastry and sprinkling with MEVGAL Kefalotyri Cheese.
Repeat until you have eight pastry cases in an equal number of baking tins. Prepare the béchamel as follows: heat 3 tablespoons of butter and add the flour. Mix well to form a smooth paste.Add the MEVGAL Fresh Milk and stir continuously on a low heat until the sauce thickens.
Add the remaining butter (about 1 tablespoon) to a frying pan with the leeks, and cook until softened. Stir the eggs, leeks, the rest of the Kefalotyri, half the MEVGAL Graviera Cheese and the seasoning into the béchamel, then divide the mixture between the pastry cases. Sprinkle the quiches with the remaining Graviera.
Bake for 35 minutes, until the edges of the pastry turn a golden colour and the Graviera melts,as in the photograph.