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Cheddar, leek and bacon quiche
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500g block shortcrust pastry
plain flour, for dusting
200g smoked bacon lardons
1 essential Waitrose Leek, sliced
230g pack asparagus, trimmed and cut into 3cm lengths
3 thyme sprigs, leaves stripped
4 large eggs
150ml crème fraîche
50ml double cream
60g essential Waitrose Mature Cheddar, grated
1. Preheat the oven to 190°C, gas mark 5. Roll out the pastry on a lightly floured surface to about 0.3cm thick, then use to line a 21-22cm, deep, loose-bottomed tart tin, leaving the excess to overhang. Line the pastry with parchment and baking beans. Place on a baking sheet and blind bake for 15-20 minutes, then remove the beans and paper and bake for a further 5-10 minutes, or until light golden. Set aside to cool a little.
2. Meanwhile, fry the lardons over a low heat for 15 minutes, until golden. Remove with a slotted spoon; set aside. Add the leek to the pan and sauté for 10 minutes, until softened. Bring a small pan of water to the boil, then blanch the asparagus for 2-3 minutes. Drain; set aside.
3. Trim the excess pastry from the pastry case and discard. Scatter the leek, lardons, asparagus and thyme evenly over the base.
4. In a jug, beat together the eggs, crème fraîche, cream and 3 tbsp cheddar, then season with black pepper. Pour into the pastry case, scatter with the remaining cheese and bake for 25-35 minutes, until golden and just set. Allow to cool to room temperature. Remove from the tin (or leave it in if transporting) and slice to serve.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 2297kJ
This recipe was first published in May 2018.