Spring has finally sprung, the daffs are in full bloom in my dirt patch (that used to be a lush lawn, until my lovely chickens took over) and I can see the odd doc leaf and dandelion popping through, best let the rabbits at them, it's gorgeous out there. I've had a little mosey around a car boot sale this morning and got my hands on two lovely flan dishes, perfect for quiche,
I admit I have been busy over the last few months, recently slammed on the breaks in favour of spending more time with my son and having fun. I’m still making cakes for friends and family of course, but mainly concentrating any spare time now on new recipes and learning new skills, whilst trying to compile a book of delicious treats for you all to try.
Anyway, my latest thing is creating the perfect quiche, well what else is a girl to do with all those beautiful fresh eggs? Anyway here is my latest, a leek, bacon and stilton quiche. Ok you can use any cheese you like, it’s just I happened to have stilton in the fridge and it gives it a nice kick, however I appreciate it could be a little too tangy for some, especially if combined with smoked bacon!
Here is the recipe anyway, give it a whirl – I can promise you won’t be disappointed. I made mine in a 6” flan dish, which made quite a deep quiche, but could easily be spread to an 8”. ·
For the pastry:
2 cups plain flour
150g butter, chilled, chopped
1 egg yolk
For the pastry: Combine flour and butter in a food processor or rub it
in with your fingers. Process until mixture resembles fine breadcrumbs.Add 2
tablespoons cool water and egg yolk. Process or mix until dough just comes
together. Turn pastry onto a lightly floured surface. Knead until just smooth.
Shape into a ball. Wrap in plastic wrap. Refrigerate for 30 minutes.
For the filling:
A good knob of butter
1 large leek, trimmed, halved, washed, thinly sliced
175g bacon, chopped with rind cut off (I used smoked)
1 tablespoon chopped fresh parsley or a half a teaspoon of dried
1/2 cup grated cheese
1/2 cup milk
Melt butter in a frying pan over medium hob.
Add leek and bacon, stir occasionally and cook for about 10minutes or until the
leek is soft. Remove from heat and stir in parsley. Set aside to cool.
Preheat oven to Gas Mark 4 - 180°C. Grease a 3cm deep, 8” round (base)
glass or ceramic pie dish.
Roll out pastry circle. Line base and side of prepared dish with the
pastry, trimming any overhang with a knife. Place the dish on a baking tray.
Line pastry case with baking paper. Fill with uncooked rice or ceramic pie
weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for
10 minutes or until pastry is golden brown. Cool for 5 minutes.
Spoon leek and bacon mix into pastry case. Top with cheese. Whisk eggs
and milk together in a jug. Season with salt and pepper. Pour over leek mixture.
Bake for 30 minutes or until top is golden brown. Serve hot or cold with a salad
if you wish :)