Winter Warmers Part Two: Smoked Bacon, Leek and Garlic Quiche

So here we are, November is suddenly near it's end, and Christmas is little over a month away. Time is going faster, and life is becoming busier, and all of a sudden there's no spare time in the day to cook a meal, let alone bake something. But have no fear...there are recipes out there that take very little time to make, can be made in advance and taste so lush!

This weeks winter warmer recipe is a family favourite, and after spending this weekend in Wales, I thought I'd add a Welsh spin and throw in some leek too, yum!

Ingredients:
For the pastry:
250g plain flour
110g butter, softened
Pinch salt
1 egg, separated
For the filling:
1 large bulb garlic
2 tbsp olive oil
150g smoked bacon
4 leeks (washed, trimmed, quartered lengthways and finely sliced)
3 eggs
200ml double cream
50g cheddar, grated
Salt and pepper to season

Method:

For the pastry:
Grease a 9 inch tart tin.
Sift the flour into a bowl, then add the softened butter and a pinch of salt.
Gently rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Mix in the egg yolk and add a tablespoon or two of cold water to bring the dough together.
Form the dough into a ball then flatten into a disc and wrap in cling film. Refrigerate for an hour.
Roll out the pastry on a lightly floured work surface to make a circle large enough to fit over the tart tin and approximately the thickness of a pound coin.
Use your rolling pin to lift the pastry into the tin and gently push the pastry into the base of the tin, pushing it right into the edges. Prick the base with a fork.
Leave the pastry overhanging the edge of the tin, but trim any excess pastry that hangs down far enough to touch the work surface. Line the base of the pastry with baking parchment and fill with baking beans (you can also use pudding rice).
Transfer to the fridge to rest for 15-20 minutes.
Preheat the oven to 180C.

For the filling:
For the filling, drizzle the bulb of garlic with a little olive oil and wrap in foil.
Remove the tart tin from the fridge and blind bake for 20 minutes, with the garlic alongside.
Remove the pastry and take out the parchment paper and baking beans. If necessary, return it to the oven for a further five minutes to cook the bottom of the pastry base.
Leave the pastry to cool for five minutes then brush with the reserved egg white.
Return to the oven for five minutes, or until the pastry is a light golden-brown colour. Remove the pastry and garlic from the oven and leave to cool. Trim off any excess pastry from the edges with a sharp knife.
Heat a tablespoon of olive oil in a frying pan. Add the bacon and fry for 5-6 minutes until golden-brown.
Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened. Season with some pepper.
Reduce the oven temperature to 160C. Squeeze the roasted garlic cloves from their skin and mix into the leek mixture.
Spoon the leek mixture over the bottom of the pastry case.
Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

And there you have it! Our second winter warmer to keep you going on these chilly dark evenings!

Happy baking!
Charley x



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