Ham, Leek and Cheese Quiche

Name: Ham, Leek and Cheese Quiche
Yield: 4-6 people
Ingredients: 300 g shortcrust pastry; 1 large leek; 4 rashers bacon; 1 tbsp dried or fresh tarragon; 4 eggs; 150 ml double cream; 70 g mature cheddar cheese, grated; Generous knob of butter

4 cooks are planning to make this

Hayley Bradley @Hayley_eats

Bristol, UK

#picnic For this year’s Mothers day I made this delicious quiche with a big salad. Proper comfort food for my mum. I normally make my own pastry but was short on time this morning and decided not to be a food snob. So I bought some that was ready made and you just roll out, not as buttery and crumbly but still tasty.

Edit recipe

Add Cooksnap

Ingredients

4-6 people

300 g shortcrust pastry
1 large leek
4 rashers bacon
1 tbsp dried or fresh tarragon
4 eggs
150 ml double cream
70 g mature cheddar cheese, grated
Generous knob of butter

Cooking Instructions

1

Heat the oven to 180c (fan). Using a loose-bottomed tart tin unroll the pastry out and squidge into the corners and up the sides. Line with baking paper and then fill with rice or dried beans to weigh it down. Cook in the oven for 15 minutes. This is called blind baking. Once done discard the paper and keep the beans/rice for next time.
2

Finely slice the leeks and cut the bacon into chunks. Melt the butter in a large frying pan and gently fry the leeks for 10 minutes and set aside in a bowl.
3

Next, fry the bacon until browned, add the leeks back in and add the tarragon. Cook for a few minutes and set aside.
4

In a separate bowl crack the eggs, and gently beat. Add the double cream and cheese and make sure all mixed in.
5

Spread the bacon and leek mix over the pastry base, pour over the cheesy egg mix, make sure evenly distributed. Bake in the oven for 25 minutes, until golden.