Name: Bacon, cheddar and leek quiche
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 4 rashers streaky bacon, chopped; for frying oil; 2 leeks, finely chopped; 4 eggs (we used Clarence Court Burford Browns), whisked; 200ml double cream; 100g cheddar, grated; 200g plain flour; 100g unsalted butter, cold and cubed; 1 tbsp Marmite

A quiche on a plate with one slice ready to be served

4 rashers streaky bacon
chopped
for frying oil
2 leeks
finely chopped
4 eggs (we used Clarence Court Burford Browns)
whisked
200ml double cream
100g cheddar
grated

PASTRY

200g plain flour
100g unsalted butter
cold and cubed
1 tbsp Marmite

Method

step 1
Make the pastry by pulsing the flour and butter in a food processor until they form rough breadcrumbs. Add the Marmite and pulse again – it should come together into a dough but, if not, add 1 tsp of cold water and pulse again, repeating as necessary. Shape into a flat circle, wrap and chill for 30 minutes.
step 2
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured worksurface and use it to line a 24cm fluted tart tin. Line with baking paper, fill with baking beans and bake for 15 minutes until the edges of the pastry are just golden. Remove the beans and paper and prick the base all over with a fork. Bake for another 10 minutes until golden brown. Cool.
step 3
Heat the oven to 160C/fan 140C/gas 3. Fry the bacon in a drizzle of oil in a frying pan until crisp, then scoop out. Heat a little more oil, then gently cook the leeks with a pinch of salt for 15 minutes until soft. Cool slightly, then tip into a bowl with the bacon, eggs, cream, three-quarters of the cheddar, salt and black pepper. Mix well, tip into the tart case and sprinkle over the remaining cheese.
step 4
Bake for 40 minutes until the filling is just set but with a slight wobble in the middle. Cool until warm, then slice and serve.