This quiche makes a great addition to a picnic or lunchbox and can be baked a couple of days in advance. Take the time to slowly cook the leeks so they become meltingly sweet – a wonderful partner for salty bacon and cream. Make sure your pastry case is well cooked before you add the filling – the bottom should be as crisp as the edges.
Ingredients (serves 4)
½ quantity gluten-free shortcrust pastry (£2.50, Ocado)
Tapioca or potato starch for dusting
1 egg, beaten, for brushing
For the filling:
1 tsp duck fat or lard
6 rashers of unsmoked back bacon, derinded
2 large leeks (white and pale green parts), well washed and chopped
200ml double cream
180ml whole milk
Black pepper (optional)
24cm loose-bottomed flan tin
Imagine if the gluten-free idea kicked in earlier, and had m ...