Leek and Bacon Quiche

Leek and Bacon Quiche

Serves 4

Ingredients:
8oz shortcrust pastry
800g leeks, washed and sliced into rings (weight after topping / tailing)
200g streaky bacon, diced
olive oil for frying
3 eggs beaten
100 ml single cream
2 oz cheddar cheese, grated
salt and pepper

Method:
1.  Pre-heat the oven to 190 degrees (170 fan oven)

2.  Roll the pastry and line a greased flan tin

3.  Prick the pastry with a fork all over

4.  Place a large circle of baking parchment inside the pastry case and fill with baking beans

5.  Blind bake the pastry case in the oven for 20 minutes

6.  Take the pastry case out of the oven and, using a spoon, carefully remove the baking beans

7.  Take the parchment paper out and dispose

8.  If the pastry is still a little damp in the middle pop the pastry case back in the oven for a further 4 or 5 minutes until it is dry and cooked through

9.  Drizzle a small amount of olive oil in a frying pan and fry the diced bacon over a high heat until crispy and pinky brown

10.  Using a slotted spoon, remove the bacon from the frying pan and place in a small bowl until required.  Leave the oil in the pan

11.  Turn the heat down to medium low and fry the leeks until soft and turning golden

12.  Layer the leek and bacon over the bottom of the pastry case

13.  Mix the beaten egg and single cream and season with salt and black pepper

14.  pour the egg and cream mixture over the bacon and leek until it reaches just below the top of the pastry case

15.  Sprinkle the grated cheese over the top of the quiche and bake in the oven for 25-30 minutes or until the mixture is risen and golden brown.

16.  Serve hot with baked potatoes and baked beans or serve cold with new potatoes and salad