What is the difference between a tart and a quiche? Well apparently quiches can only be savoury whereas a tart can be either savoury or sweet. Now that's cleared up, and please note, I don't like to be the one to tell anyone or anything who or what they can or can't be, let's just get on with the recipe.
I used a rectangular, loose-bottomed pastry case (13cm x 35cm), but you can easily use a round equivalent, it just might need a couple of extra minutes for the final baking. This is such an easy, basic recipe that only rests the pastry once and so is quick-ish
The leek and bacon can be swapped out for almost anything, a great way to use up left overs and vegetables lurking at the back of the fridge...
Ingredients. Serves 4ish
200g Plain Flour
100g Butter
2-3 tbsp Water
1 large Leek
Knob of Butter
1 Pack of Streaky Bacon
4 Eggs
300ml Milk
50g Cheddar Cheese
1tbsp English Mustard
Pepper
Method
1. Put the flour and butter into the food processor and whizz together to make a breadcrumb like mix. Add the water and pulse until it came together in a dough. Don't over work it, you don't want to melt the butter too much
2. Roll out the pastry and line the quiche tin. I have a guide on my rolling pin that roles to about 4mm and they seem to work nicely. Pop in the fridge for 30 minutes
3. Set the oven to 200C / 180C fan
4. After 30 minutes, line the pastry with baking paper and baking beans and blind bake for 10 minutes. Remove from the oven and remove the baking beans / pebbles and baking paper and give it another 5 minutes to brown the base
5. Meanwhile, cook the leek - Slice it into thin rounds, about 5mm thick and pop in a saucepan with a generous knob of butter and cook over a gentle heat, covered, for 5-6 minutes to soften. At the same time, cook the bacon, whether in the oven or frying pan, you want it to be crispy and delicious. Chops it up into chunks
6. In a jug, for ease of pouring, beat together the eggs, milk, mustard and generous amounts of ground pepper
7. Layer up the leeks and bacon evenly on the bottom of the pastry case. Ensure you get to the corners and edges. Sprinkle over half the cheese and pour over the egg mixture and finish with the rest of the cheese
8. Bake in the oven for 30-35 minutes until its golden and delicious looking
12. Eat warm from the oven and enjoy!
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