Name: Bacon and leek quiche
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 1 1/2 cup plain flour; 125 gram cold butter, cubed; 1 egg yolk; 1 tablespoon water; 1 tablespoon oil; 4 rindless rashers bacon, chopped; 1 leek, trimmed, sliced; 4 eggs; 1/2 cup thickened cream; 1/2 cup grated tasty cheese

Ingredients

1 1/2 cup plain flour

125 gram cold butter, cubed

1 egg yolk

1 tablespoon water

1 tablespoon oil

4 rindless rashers bacon, chopped

1 leek, trimmed, sliced

4 eggs

1/2 cup thickened cream

1/2 cup grated tasty cheese

Method

1.Preheat oven to 200°C. Grease an 11 x 34cm loose-bottomed flan pan. Place on an oven tray.

2.Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs.

3.Add egg yolk and water to form a pliable dough. Shape into a ball. Cover with plastic wrap. Chill 30 minutes.

4.Roll pastry between two sheets of baking paper. Ease into pan; trim edges. Prick base lightly with a fork. Chill 30 minutes. Blind bake for 10 minutes. Remove paper and filling. Bake further 10 minutes; cool.

5.Heat 1 tablespoon oil in a large frying pan on high. Saute bacon and leek 4-5 minutes. Sprinkle bacon mixture over base of pastry.

6.In a jug, whisk eggs, cream and cheese. Season; pour over filling. Bake 35-40 minutes, until golden and set. Serve topped with rocket.

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