Bacon and leek quiche recipe
 A real treat for summer lunches and picnics, or even a fancy weekend dinner gathering, this delicious bacon and leek quiche has parmesan in the pastry for a rich, savoury flavour. 250g/9oz plain flour, plus extra for dusting125g/4oz unsalted butter, cubed, at room temperature, plus extra for greasing50g/1¾oz parmesan, finely gratedpinch salt1 free-range egg, separated 250g/9oz plain flour, plus extra for dusting 125g/4oz unsalted butter, cubed, at room temperature, plus extra for greasing 50g/1¾oz parmesan, finely grated pinch salt 1 free-range egg, separated 1 tbsp olive oil150g/5½oz smoked bacon lardons4 leeks, washed, trimmed, quartered lengthways and finely slicedfreshly ground black pepper3 large free-range eggs200ml/7fl oz double cream50g/1¾oz mature cheddar, gratedsea salt and freshly ground black pepper 1 tbsp olive oil 150g/5½oz smoked bacon lardons 4 leeks, washed, trimmed, quartered lengthways and finely sliced freshly ground black pepper 3 large free-range eggs 200ml/7fl oz double cream 50g/1¾oz mature cheddar, grated sea salt and freshly ground black pepper Method Grease a 23cm/9in loose-bottomed tart tin. For the pastry, sift the flour into a bowl, then add the softened butter, parmesan and a pinch of salt. Gently rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg yolk and add 2-3 tablespoons of cold water to bring the dough together. Form the dough into a ball then flatten into a disc.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 (as this will burn when cooked). Transfer to the fridge to rest for 30 minutes.Preheat the oven to 180C/350C/Gas 4. Remove the tart tin from the fridge. Line the base of the pastry with baking parchment and fill with baking beans. Blind bake for 20 minutes.Remove the pastry and take out the parchment paper and baking beans. Brush the pastry 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 from the oven and leave to cool. Trim off any excess pastry from the edges with a sharp knife. For the filling, heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently 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 freshly ground black pepper. Spoon the leek mixture over the bottom of the pastry case. Reduce the oven temperature to 160C/325F/Gas 3. 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.Put the quiche onto a baking tray and 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. Grease a 23cm/9in loose-bottomed tart tin. Grease a 23cm/9in loose-bottomed tart tin. For the pastry, sift the flour into a bowl, then add the softened butter, parmesan and a pinch of salt. Gently rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg yolk and add 2-3 tablespoons of cold water to bring the dough together. Form the dough into a ball then flatten into a disc. For the pastry, sift the flour into a bowl, then add the softened butter, parmesan and a pinch of salt. Gently rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg yolk and add 2-3 tablespoons of cold water to bring the dough together. Form the dough into a ball then flatten into a disc. 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. 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 (as this will burn when cooked). Transfer to the fridge to rest for 30 minutes. 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 (as this will burn when cooked). Transfer to the fridge to rest for 30 minutes. Preheat the oven to 180C/350C/Gas 4. Remove the tart tin from the fridge. Line the base of the pastry with baking parchment and fill with baking beans. Blind bake for 20 minutes. Preheat the oven to 180C/350C/Gas 4. Remove the tart tin from the fridge. Line the base of the pastry with baking parchment and fill with baking beans. Blind bake for 20 minutes. Remove the pastry and take out the parchment paper and baking beans. Brush the pastry 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 from the oven and leave to cool. Trim off any excess pastry from the edges with a sharp knife. Remove the pastry and take out the parchment paper and baking beans. Brush the pastry 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 from the oven and leave to cool. Trim off any excess pastry from the edges with a sharp knife. For the filling, heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently 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 freshly ground black pepper. Spoon the leek mixture over the bottom of the pastry case. For the filling, heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently 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 freshly ground black pepper. Spoon the leek mixture over the bottom of the pastry case. Reduce the oven temperature to 160C/325F/Gas 3. Reduce the oven temperature to 160C/325F/Gas 3. 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. 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. Put the quiche onto a baking tray and 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. Put the quiche onto a baking tray and 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.