Now the weather has finally turned and we are having a bout of sunshine (yay!), its time to bring the classic picnic recipes out. I’m really not a fan of store bought quiche, I also find it soggy and boring, but this one has a crisp pastry and luxurious filling! There’s even room to use the leftover filling for breakfast egg & chive muffins!
I have not mastered the art of gluten free shortcrust pastry yet so I recommend Sue’s Gluten Free Kitchen Shortcrust, its delicious, you’d never know its gf!
Ingredients:
- 200g gluten free shortcrust pastry
- 2 leeks
- 200g unsmoked or smoked bacon lardons
- 5 eggs
- 400ml double cream
- 2tbsp chives
- 50g cheddar, grated
- 50g gruyere, grated
Prep Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes + chilling
Method
- Defrost the shortcrust pastry as instructed.
- Preheat the oven t0 gas mark 4/180C/160C Fan.
- Roll out the pastry on a floured surface to around 4mm then carefully place in a 1 inch deep by 9 inches across loose bottomed quiche pan, trim the edges and use this to fill any gaps if needed.
- Use a fork to prick the bottom of the pastry a few times to stop it bubbling up, then line the pastry with greaseproof paper and using baking beans, bake for 20 minutes, remove the baking paper and beans (very carefully, they will be hot!) and bake again for 5 minutes.
- Meanwhile, whisk the eggs, cream and chives together with a little salt and pepper and cook the leeks and bacon until the leeks are soft and the lardons are starting to crisp.
- Fill the pastry case with the bacon and leeks then pour over the cream mixture, there will be some left to make the egg muffins so keep this in the fridge.
- Scatter the grated cheese on top and bake for 25-30 minutes until the filling is set.
