Quiche

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Brush a 9” flan tin with a little butter.

3. Carefully ease the pastry into the tin, pressing into the corners. Don’t worry if it breaks, use a little water to patch it together again.

4. Allow the pastry to fall over the sides as it will shrink slightly in baking.

5. Line the pastry base with parchment paper and fill with baking beans. You can use dried rice or dried pasta if you do not have baking beans. They simply prevent the pastry from rising.

6. Bake for 10 minutes. Remove the baking beans and parchment paper and bake for a further 10 minutes until golden.

7. Trim the pastry edges with a knife to tidy it up and set aside.

8. For the filling, add the butter to a frying pan and fry the chopped leek, garlic, and tomatoes for 3-4 minutes. Add the spinach and basil next and cook for an additional 2 minutes.

9. Fry or grill the rashers until crispy, set aside. Combine the cream, milk, and eggs in a jug and mix.

10. Arrange the cooked rashers, tomatoes, leek, garlic, spinach and basil in the base of the pastry dish. Sprinkle the three cheeses evenly all over the top.

11. Pour the cream and egg mixture into the quiche, ensuring it is evenly poured all over the contents. Season with salt and freshly ground pepper.

12. Bake for 40 minutes until golden.