Serves 4
Prep Time 15 mins
Duration 1hr

Ingredients

• 30 gm butter
• 1 medium leek, trimmed, thinly sliced
• 150 gm shortcut bacon, chopped
• 4 null onions spring
• 2 tbsp flat leaf parsley
• 320 gm ready to roll short crust pastry
• 100 gm cheddar cheese, grated
• 4 medium eggs
• 100 ml semi-skimmed milk
• Salt and freshly ground pepper, to taste

Method

1. Preheat oven to Gas Mark 4 or 180°C.
2. Put the butter in a large frying pan on a medium heat and melt the butter.
3. Throw in the leek and bacon and fry for 3 minutes.
4. Then, pop in the spring onions and cook for a further 2 minutes.
5. Take the frying pan off the heat and mix in the parsley.
6. Grease a flan dish lightly with a little bit of the butter and put the pastry into the prepared dish, trimming off any excess.
7. Place the dish on a baking tray and line the pastry case with baking parchment.
8. Pop some uncooked rice on the baking parchment and bake for 12 minutes.
9. Next, remove the baking parchment and uncooked rice and bake for 5 minutes.
10. Remove from the oven and cool for 5 minutes.
11. Then, spoon the leek and bacon mixture into the pastry case and scatter on the cheese.
12. Whisk together the eggs and milk and season with salt and freshly ground pepper.
13. Pour the egg mixture onto the leek mixture and bake for another 30 minutes until your quiche is a golden brown.
14. You can have this dish warm or cold.

Nutritional Value

(per serving)

Calories 762 kcal
Total Fat 53 gm
Saturated Fat 24 gm
Carbohydrates 35 gm
Fibre 2 gm
Protein 35 gm