John Whaite's Bacon and leek quiche
John Whaite explores the history of the quiche, and makes an old favourite version.
300g all-butter shortcrust pastry
Flour for dusting
30g unsalted butter
250g smoked bacon, finely chopped
2 leeks, washed and finely sliced (440g)
300ml single cream
3 large eggs
175g gruyere cheese, grated
1tsp Dijon mustard
1 tsp coarse black pepper
½ tsp sea salt flakes
½ tsp freshly grated nutmeg
1. Preheat the oven to 200C/gas mark 6.
2. Flour the worktop lightly and roll the pastry out into a circle big enough to line a 23cm loose-bottomed fluted quiche / tart tin, with excess. Roll the pastry around the rolling pin, and unroll it carefully into the tart tin. Press the pastry into the grooves of the tin, and make sure it is tightly in the corner of the tin. Leave the surplus pastry hanging over the edge.
3. Freeze for 10 minutes, then line the pastry with baking paper and fill that completely full with ceramic baking beans. Bake for 10 minutes, remove the beans and paper then bake for a further 10 minutes. Reduce the heat of the oven to 180C/gas mark 4.
4. Fry the bacon and leeks over a medium heat with the butter for a good 10 minutes, stirring frequently. You want the leeks to be soft and the bacon to be cooked.
5. In a bowl, beat together the cream and eggs, then mix in the grated cheese, mustard, pepper, salt and nutmeg.
6. Scatter the leek and bacon in the bottom of the blind baked pastry case. Pour over the cream mixture. Bake in the preheated oven for 35-40 minutes, or until golden brown and the middle has a very slight wobble.
7. With a serrated knife, gently saw off the excess pastry around the edge, to neaten. Allow to cool completely before serving.