Thursday, 1 April 2010

Bacon and Leek Quiche

For the pastry

100g plain flour
Pinch of salt
25g block margarine
25g lard
Cold water

For the filling

1 medium leek, cleaned and chopped finely
150g smoked bacon rashers, chopped finely
25g butter
2 large eggs
4 fl oz milk
4 fl oz double cream
Salt and pepper
Freshly grated nutmeg

Pre-heat the oven to 180C / 350 / gas 4

Sieve the flour and salt and rub in the fats until the mixture resembles  breadcrumbs, mix with 3-4 tbsp cold water to form a dough.

Roll out fairly thin and line a 20cm tin with the pastry and prick the base all over.  Bake the pastry case for 10 minutes then remove it from the oven.  Turn the oven temperature up to 190C / 375 / gas 5. Place a baking sheet on the middle shelf.

Melt the butter in a frying pan and add the bacon and leek, fry over a medium heat until the bacon is cooked and the leek softened.  Season with salt and pepper to taste.

Remove the bacon and leek from the frying pan and using a slotted spoon line the base of the pastry case with it.

Whisk the eggs milk and cream together.  Season with salt, pepper and a little grated nutmeg.

Pour the mixture over the filling.  Place the tin on the baking sheet in the oven and bake for 35-40 minutes until the middle is set and the top is golden brown.

To serve:  Eat warm or cold with salad and coleslaw.

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