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    Cheddar, leek and bacon quiche

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    Cheddar, leek and bacon quiche

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 35 minutes, plus cooling

    Serves: 8-10


    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.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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