Triple-Smoked Heritage Bacon and Barrel-Aged Cheese Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</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">1/2 tsp salt</li><li class="ingredients-single-item">1 egg yolk</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 triple-smoked heritage bacon (or quality smoked bacon), diced</li><li class="ingredients-single-item">150g barrel-aged cheese (such as aged Gouda or cheddar), grated</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (plus extra for garnish)</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 pie weights</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold butter in a food processor and pulse until the mixture resembles breadcrumbs (alternatively, rub the butter into the flour by hand). The cold butter creates pockets of fat that will produce flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten and makes the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and refrigerate 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 4</h4>Preheat your oven to 200°C (180°C fan). 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.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer to the tart tin. Gently press the pastry into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then chill for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is just beginning to color but not fully baked. This par-baking ensures your crust won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your filling. In a frying pan over medium heat, cook the diced bacon until it begins to crisp and render its fat, about 5-7 minutes. The slow rendering of fat releases the complex smoky flavors of the heritage bacon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the diced onion to the bacon and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the eggs, cream, and milk until well combined. The high fat content in the dairy creates a silky, rich custard texture. Stir in the pepper, nutmeg, and thyme leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce the oven temperature to 180°C (160°C fan). Sprinkle half the grated barrel-aged cheese over the base of the pastry case. The aged cheese adds depth and complexity with its nutty, crystalline texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Distribute the bacon and onion mixture evenly over the cheese, then pour in the egg mixture carefully to avoid overflowing. Sprinkle the remaining cheese on top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the quiche for 25-30 minutes until the filling is set but still has a slight wobble in the center - it will continue to set as it cools. The custard should be golden on top but not browned too deeply, which would indicate overcooking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to set completely for clean slices. Garnish with fresh thyme leaves before serving warm or at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor experience, serve at room temperature rather than hot from the oven - this allows the complex flavors of the smoked bacon and barrel-aged cheese to fully develop and shine through.</li></ol>