I love the long summer days when our thoughts turn to lighter foods and escaping outdoors. Suppers become much simpler but nonetheless tasty. This week we are enjoying this nice simple salad, quick to prepare and great with cold roast meats or some simply grilled […]
Month: May 2018
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We are doing a fair amount of entertaining in the coming weeks and I like to get ahead, enabling me to spend more time with our guests. This is a really tasty quiche which can be made in advance, and popped in the freezer ready for any occasion.
I prefer to make my shortcrust pastry in a food processor, which gives me good results every time. Just blend the flour, butter and salt together first, then add the cold water and pulse until combined. Tip the dough out onto a floured surface and briefly knead to bring it together in a smooth ball.
Leek and Pancetta Quiche
- 200g plain flour
- pinch of salt
- 100g unsalted butter, chilled and cubed
- 130g smoked pancetta lardons
- 2 leeks, trimmed and finely sliced
- 4 large eggs
- 4 tbsp double cream
- 100g gruyere cheese, finely grated
- 2 tbsp chopped flat leaf parsley
- sea salt and freshly ground black pepper
First make the pastry. Sift the flour and salt into a large mixing bowl. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Mix in 3-4 tbsp of cold water. Bring the pastry together and knead gently until you have a smooth ball. Wrap in clingfilm and chill for 20 minutes.
Preheat oven to 200ºC/Fan 180ºC/Gas 6. Grease a 25cm loose-bottomed tart tin.
Roll out the pastry thinly on a lightly floured work surface and use it to line the prepared tin. Prick the base with a fork and chill for 10 minutes.
Line the chilled pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice. Bake in the oven for 15 minutes. Remove the paper and beans, then bake for a further 5-8 minutes, until golden. Remove from the oven and set aside.
Meanwhile, fry the pancetta in a large frying pan over a medium heat for 3-4 minutes until crisp, there is no need to add any oil. Add the leek to the pan and cook for 4-5 minutes until soft. Remove pan from the heat and use a kitchen towel to mop up any excess oil.
Mix the eggs and cream together in a bowl, then season with a pinch of salt and pepper. Add two thirds of the cheese and stir in the leeks and pancetta. Mix well then add the parsley. Pour the mixture into the prepared pastry case and sprinkle over the remaining cheese. Bake in the oven for 20 minutes, until golden and set.
Remove from oven and cool slightly before serving with a green salad.