Consuming Passions - Worldwide Events Managers

Quiche

Serves: 8

Notes

A traditional bacon and egg tart – or quiche, if you prefer – is great for a weekend lunch or picnic. The pastry should always be homemade. I include a little grated lemon rind in a basic short crust pastry (pate brisee). I process the pastry in a food processor, but it may be made by hand, as below.The pastry case is blind-baked, then filled with a bacon, leek, egg and cream mixture.

Ingredients

For Pastry:

• 200g plain flour
• 100g cold butter, cut into pieces
• 1 large egg (61g)
• ½ tsp salt
• ½ tsp sugar
• 1 Tbsp cold water (or more if necessary)
• 1 tsp freshly grated lemon rind (optional)

For Filling:

• 200g bacon
• 1 leek
• 4 large eggs
• 2 large egg yolks
• 500g cream
• ½ tsp grated nutmeg
• Salt and pepper
• ½ tsp finely chopped sage leaves or dill (optional)

Method

Pre-heat oven to 190C.

By hand:

Put flour in large mixing bowl. Make well in the centre. Add other ingredients – except the water. Using the fingers, rub the butter pieces with the egg and gradually merge in the flour, a little at a time. When ingredients are merged, add cold water. Knead the dough gently for a minute or so. Do not overwork. (If the mixture seems too dry, add a little more water.) Shape into a ball. Wrap in plastic film. Refrigerate for 30 minutes.

By food processor:

Put all pastry ingredients in food processor. Process quickly. Remove. Shape into a ball. Wrap in plastic film. Refrigerate for 30 minutes. Prepare a 24/25cm tart tin or flan dish (preferably fluted). A tin with a removable base is ideal. Smear with butter or oil. Roll out pastry on a floured surface and put into the tin/dish, pressing up the sides. Fold in excess from the edge and pinch into the pastry wall. Prick the base all over with a fork. Put a circular piece of baking paper onto the base. Fill with dried beans or rice. Blind bake for 15 minutes. Remove from oven. Spoon out beans/rice, put base back in the oven and allow to cook a further five or six minutes, until starting to brown. Remove and fill

For filling:

Cut the leek into ½cm rings and cook in a little water for 10 minutes. Drain. Fry the bacon until starting to crisp. Drain on paper towel. Mix leek with bacon and spread in pastry case. Whisk the other ingredients together. Pour on top of the bacon.

Bake tart in the oven at 190C for 35 to 45 minutes, depending on container (cooking with be quicker when using a baking tin and/or a fan forced oven.) Top of tart should be firm and golden brown.

Allow to cool a little before serving warm – or serve cold.

Keeps a couple of days in an airtight container in the refrigerator.