For the shortcrust pastry
- 225g plain flour, plus extra for dusting
- a pinch of fine salt
- 60g cold unsalted butter, cut roughly into 1cm dice, plus extra for greasing
- 60g lard, cut roughly into 1cm dice
- 3─5 tablespoons very cold water
For the filling
- 200g smoked streaky bacon, cut into small lardons
- 4 medium egg yolks
- 2 whole medium eggs
- 500ml double cream
- a good pinch of ground white pepper
- To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour using your fingertips, until the mix resembles fine breadcrumbs. Alternatively, you can do this in a food processor or mixer, then transfer to a bowl.
- Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball. Wrap in clingfilm and chill in the fridge for about 30 minutes.
- Preheat your oven to 200°C/Gas 6 and have ready a greased 20cm loose bottom sandwich tin, 4.5─5cm deep. Place on a baking tray.
- Roll out the pastry on a lightly floured surface to a 0.3cm thickness and line the tart tin, leaving the excess overhanging the edge of the tin. Keep a little uncooked pastry back in case you need to patch any cracks later. Prick the base of the pastry with a fork. Line the pastry with parchment paper and fill with baking beans or uncooked rice or lentils.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for another 8 to 10 minutes, or until it looks dry and faintly coloured. Remove from the oven and leave to cool.
- Meanwhile, to make the filling, gently fry the bacon over a low to medium heat for about 5 minutes until the fat begins to run and it is cooked through. Set aside to cool.
- Trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved uncooked pastry to patch any cracks or holes as necessary. Beat the egg yolks and whole eggs well and add the cream and the pepper. Pour the mixture into the pastry case. Sprinkle over the cooked bacon.
- Bake for 20 minutes, then reduce the heat to 180°C/Gas 4 and continue to cook for another 20 to 25 minutes until the filling has set and is golden brown.
- Leave in the tin to cool for 5 minutes, then carefully remove it. This quiche is best served warm or at room temperature. Perfect with a mixed salad.
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