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The texture of this quiche is the star – light and creamy, not stodgy and easy to make.  We have used a rectangular fluted dish here, but you can use an 8 inch round dish or tin, the ingredient quantities are the same. A twist on a Quiche Lorraine, we have used bacon and leeks (the leeks have a softer texture and flavor) but you can use onions instead.

Serves: 6
Prep Time: 15 mins
Cooking Time: Approx 40 mins

INGREDIENTS:

1 lb block of shortcrust pastry
8 oz bacon, chopped
3½ oz cheddar, cut into small cubes
2 large eggs, beaten
10 oz of double cream
2 leeks, quite finely shredded
½ teaspoon of nutmeg

METHOD:

Heat oven to 190C/375F/Gas mark 5

Flour your work surface and rolling pin.

Roll our pastry to approx ¼ inch thick, turning the pastry so that you are always rolling in the same direction.

Lift pastry over the rolling pin and drape over your quiche dish, gently smoothing the pastry into the base and up the sides. Tuck the pastry into the sides of your dish gently but firmly, and then trim off the excess around the top. Make sure the pastry is firmly in the dish, to avoid shrinkage. Chill for 20 minutes.

Mix together the eggs, cream and nutmeg and set aside.

In a little olive oil, sweat off the leeks and bacon until lightly colored and cooked through. Set aside.

Put some parchment paper on top of the cooled pastry, and weigh down with baking beans, pasta or dry rice. Place in the oven to blind bake for approx 20 mins until crisp.

Remove from the oven and take the paper and beans out. Replace in the oven and bake for a further 5 mins until golden.

Spread the leeks and bacon out on the base of the pastry and pour over half of the egg mixture. Place the dish on a baking tray into the oven, and then pour over the rest of the mix.

Bake for a further 30 mins or until just set. Remove and cool for 10 minutes before serving.

TIPS:

Try rolling a little grated cheese into the pastry for a more ‘cheesey’ effect.

Experiment with your fillings – tuna and sweetcorn, feta and red pepper, potato and caramelized onion, salmon and broccoli – all delicious.