Method
- Grease a quiche plate or I often use a flan ring on a baking tray
- Line the quiche plate with the short crust pastry
- Place a sheet of greased proof paper to cover the bottom and walls
- Fill with rice or beans
- Bake blind so that the case is well cooked at 180C
- Remove the beans and the paper saving the beans for your next quiche.
- Trim and finely slice the leeks then sautee with a splash of oil until soft and sticky
- Cut the bacon into small pieces and fry in a separate pan until golden.
- Grate the cheese.
- Whisk the eggs, stir in the cheese, milk, leeks and bacon and a good pinch of freshly ground black pepper
- Fill the pastry case with the mixture and bake for 25-30 minutes or until set. One I cooked set in 20 minutes so keep and eye on the quiche.
- Serve the quiche hot or cold with a green salad.
Tip: Save time and purchase ready made short crust flan pastry.
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