Bacon and Leek Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g bacon lardons (or streaky bacon, chopped)</li><li class="ingredients-single-item">2 large leeks (about 350g), washed and thinly sliced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">25g butter</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or mature Cheddar)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these create the flakiness in your pastry). Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together - be careful not to overwork it or add too much water, as this will make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is crucial for achieving a flaky texture, as it allows the butter to remain in distinct layers rather than melting into the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Heat the olive oil and butter in a large frying pan over medium heat. Add the sliced leeks with a pinch of salt and cook gently for 10-12 minutes until they're soft and sweet but not browned. Add the minced garlic and thyme in the last 2 minutes of cooking. Transfer to a plate to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same pan, fry the bacon lardons until crisp and golden, about 5-7 minutes. Remove with a slotted spoon and drain on kitchen paper. The caramelization of the bacon adds depth of flavor to your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 5cm larger than your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin, pressing it gently into the corners without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Trim the excess pastry, leaving a 1cm overhang (this helps prevent shrinkage). Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. This blind baking step ensures your pastry base doesn't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the pastry case for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the base looks dry and is just starting to color. Trim any remaining overhang with a sharp knife. Reduce the oven temperature to 170°C (150°C fan/gas mark 3).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Make the custard by whisking together the eggs, cream, milk, grated nutmeg, salt, and pepper until thoroughly combined but not too aerated - too much air will cause your quiche to puff up and then collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter half the grated cheese over the base of the pastry case, followed by the cooled leeks and bacon. Pour the custard mixture carefully over the filling, ensuring an even distribution of ingredients. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the quiche in the middle of the oven for 30-35 minutes until the filling is set but still has a slight wobble in the center - it will continue to cook and set as it cools. The custard should be golden on top but not browned. If the pastry edges start to brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 20 minutes before carefully removing and transferring to a serving plate. This resting period allows the custard to fully set and makes it easier to cut clean slices. Serve warm or at room temperature with a crisp green salad. The quiche can also be made a day ahead and gently reheated or served cold.</li></ol>