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- 250g - cake flour
- 2.5ml - salt
- 125g - cold butter, cubed
- 60ml - chilled water
- - FILLING:
- 250g - rindless bacon, chopped
- 250g - leeks, sliced
- 250ml - cream
- 250ml - milk (or use 500ml cream)
- 4 - jumbo eggs
- 125g - mature cheddar cheese, grated
- - salt and freshly ground black pepper to taste
Place the flour and salt in the bowl of a food processor and add the chilled butter. Pulse to the texture of fine breadcrumbs, then add 30ml of the water and process the ingredients to form a ball of dough. Don’t add the rest of the water unless necessary. Wrap the dough in clingfilm and refrigerate for about 30 minutes.
Roll out the dough on a floured surface, roll it onto your rolling pin to lift it and then unroll the dough in a spring-form quiche pan and place it in the fridge for about 30 minutes.
Blind-bake the pastry case for about 12-15 minutes.
Prepare the filling Heat the bacon in a frying pan over a moderate heat until all the fat has cooked out and the bacon starts to crisp. Drain on paper towels while sautéing the leeks in the bacon fat. Allow to cool.
Beat the cream, milk and eggs together and season with salt and black pepper. Spread the leeks, bacon and cheese over the base of the pastry case and then pour the cream mixture over it. Reduce the oven temperature to 180ºC and bake the quiche for about 30 minutes, or until cooked and golden brown.
Text and image: Home magazine
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