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">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g bacon lardons (or diced bacon)</li><li class="ingredients-single-item">2 large leeks (about 350g), washed and thinly sliced</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 garlic cloves, minced</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">120g 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 fresh thyme leaves</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried 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 by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Working with cold butter is crucial as it creates pockets of fat in the dough that, when baked, produce flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>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 the dough or add too much water, as this can make your pastry tough. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/Gas 5). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry using your rolling pin and drape it over the tin, gently pressing it into the corners. Trim the excess leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and paper and return to the oven for another 5-7 minutes until the base is just starting to color but not fully cooked. This pre-baking ensures your crust won't become soggy when filled with the wet custard mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. Heat a large frying pan over medium heat and add the bacon lardons. Cook until they begin to crisp and release their fat, about 5-6 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In the same pan, add the butter and olive oil. Once melted, add the sliced leeks and cook gently for about 10 minutes until they're soft but not colored. The slow cooking develops the leeks' natural sweetness, which balances beautifully with the salty bacon. Add the minced garlic and cook for another minute until fragrant. Season lightly with salt (remember the bacon is already salty) and freshly ground black pepper. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs until well combined. Add the double cream, milk, grated nutmeg, and thyme, then whisk again. Stir in two-thirds of the grated cheese, reserving the rest for the top. The combination of cream and milk creates the perfect silky texture while maintaining structure when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the cooked bacon and leek mixture evenly over the base of the partially baked pastry case. Carefully pour the egg mixture over the filling, ensuring it doesn't overflow. The filling should come to about 5mm below the pastry edge. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the quiche to the oven and bake for 30-35 minutes until the filling is set but still has a slight wobble in the center. This wobble is key – it indicates your quiche will have that perfect silky texture once cooled. The top should be golden brown and puffed slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15-20 minutes before removing. This resting time allows the custard to set fully and makes slicing cleaner. Serve warm or at room temperature with a crisp green salad. The quiche will keep refrigerated for up to 3 days and can be gently reheated or enjoyed cold.</li></ol>