Ready in: 1hr 10mins
400g store bought savoury shortcrust pastry
¼ cup flour
600g baking beans or dry rice (for blind baking)
125g streaky bacon
2 cloves garlic, minced
80g tasty cheese
½ tsp cracked pepper
Leafy greens (optional)
1 tsp mustard
1 tsp balsamic vinegar
1 tsp olive oil
200g salad leaves (mesclun, rocket, curly endive, baby spinach etc)
Prepare pastry crust
Preheat oven to 190°C, grease and line a 25cm loose bottomed quiche tin. Roll pastry about 1 cm thick on lightly floured surface. Carefully place into baking tin and trim the top of the pastry using a sharp knife. Prick a few times with a fork being careful not to go right through the pastry. Refrigerate for about 15 minutes.
Trim dark green ends off leeks, cut in half lengthways and thinly slice; slice bacon 1cm and grate cheese. In a large bowl whisk eggs and cream, season and set aside.
Cook pastry crust
Line the base and sides of pastry crust with baking paper and fill with baking beans or dry rice. Place on baking tray and bake for 20 minutes. Remove beans or rice and paper and bake the empty case for 10-12 minutes, until the base is lightly brown. Set aside to cool.
Cook Bacon and leeks
Heat a drizzle of oil in a large fry-pan on high heat. Add bacon to pan and cook for about 3 minutes until golden. Add leeks to pan and cook for a further 10 minutes. Add garlic and a pinch of salt to pan and cook for about 2 minutes. Set aside to cool slightly.
Add leek mixture to prepared pastry case. Pour egg mixture into pastry case and top with grated cheese. Bake for 25-30 minutes until golden and just set. Allow to cool slightly before serving
Make leafy green salad
In a large bowl whisk together, mustard, vinegar and olive oil. Add mixed leaves and a pinch of salt. Toss just before serving.
To serve, slice quiche into 8 pieces and serve with leafy greens.