300 ml cream
3 rashers bacon
1 small leek
30 g butter
¾ cup grated cheddar cheese
Note: You will need a full batch of Shortcrust Pastry. You can find the recipe here.
Prepare and bake shortcrust pastry. Set aside to cool.
Trim leek ends so there is approximately 5cm of the green top. Slice leek in half lengthways and wash thoroughly, removing grit and dirt. Slice leek thinly.
Dice bacon. Sauté bacon and leek in butter until tender. Allow to cool slightly.
Whisk eggs and cream together in a medium jug. Spread filling over base and top with grated cheese. Pour egg mixture over filling. Move filling around gently with a fork to make sure egg spreads evenly through to base.
Bake for 25-30 minutes until the centre is set and quiche is golden. Remove from oven and stand 10 minutes before cutting. Serve slices hot or cold.
Gluten Free Variation:
See the gluten free rice base recipe here.. Omit the shortcrust pastry instructions and prepare the rice base according to individual recipe instructions.
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