Ingredients
For the pastry:
200 gms all purpose flour
100 gms cold butter
pinch of salt
Ice cold water
For the filling:
1-2 tbsps butter or lard
6 rashers streaky bacon, chopped
1 - 2 leeks, cleaned and sliced
4 small courgettes/zucchini, sliced into rounds
1-2 tsps green peppercorns
1 tsp herbes de provence, or similar
Salt to taste
3 eggs, beaten
250 mls ( about 1 cup) fresh milk
1-2 spoonfuls cream
100 gms grated Cheddar
Method
For the pastry:
200 gms all purpose flour
100 gms cold butter
pinch of salt
Ice cold water
For the filling:
1-2 tbsps butter or lard
6 rashers streaky bacon, chopped
1 - 2 leeks, cleaned and sliced
4 small courgettes/zucchini, sliced into rounds
1-2 tsps green peppercorns
1 tsp herbes de provence, or similar
Salt to taste
3 eggs, beaten
250 mls ( about 1 cup) fresh milk
1-2 spoonfuls cream
100 gms grated Cheddar
Method
- Put the flour into a large bowl and add the butter, diced. Add the salt.
- Mix the butter and flour with your fingertips until the mixture resembles fine breadcrumbs. Work as quickly as possible; this is a pie crust, not a dough.
- Add a little water and bring the pastry together. Add a little more until the pastry just comes together and is not dry. Wrap with clingfilm (or stick it in a ziploc bag) and put in the freezer for about 20-30 minutes.
- Meanwhile, heat a frying pan/skillet on the stove and add the butter.As soon as it melts, add the bacon and the leeks. Fry gently for about 5 minutes.
- Add the courgettes/zucchini, the peppercorns, the herbs and the salt. Fry for another 4-5 minutes or until the courgettes/zucchini begin to brown. Remove from the heat.
- Heat the oven to about 400ºF (200 C).
- Remove the pastry from the freezer and roll out to the shape of your baking dish/quiche dish (no quiche dish here!). Line the dish/pan with the pastry, covering any holes with patches of pastry. No problem.
- Put the bacon/leek/courgette mixture into the pastry shell and even out. Sprinkle with the cheddar cheese.
- Mix the eggs with the milk and cream, then pour into the dish. Place on the middle shelf of the oven and cook for about 35 - 40 minutes, until the pastry is browned and the centre of the quiche is not "wet"
