Ingredients

The following ingredients have 30 Servings
  • 175 g bacon pieces, chopped
  • 1 large leek, trimmed and thinly sliced
  • 2 tbsp flat-leaf parsley, chopped
  • 1/2 cup grated mild cheddar cheese
  • 4 eggs
  • 1/2 cup milk
  • 20 g butter
  • freshly ground black pepper
  • 2 cups plain flour + extra for dusting
  • 150 g butter, chilled, chopped
  • 1 egg yolk
  • 2 tbsp chilled water

Instruction

  • You can buy your own ready-made pastry sheet or make your own. To make your own combine flour and butter in a food processor, pulse until mixture resembles fine breadcrumbs. Now add water and egg yolk and pulse until it comes together.
  • Remove pastry from the food processor then place in a floured board then knead until smooth in texture. Shape into a circle then place in the refrigerator for at least 30 minutes to chill.
  • Prepare a large pan, add butter and melt it in low heat.
  • Add the bacon and leeks then cook while occasionally stirring for 10 minutes until leeks are wilted and soft.
  • Add parsley and cook for 1 more minute, turn heat off then set aside.
  • Prepare you pastry, place the chilled pastry in between two baking sheets and roll until thin. Lay the pastry in a greased 30 cm circle quiche pan. Trim excess then line top with baking paper or aluminium foil then place pie weight or uncooked rice. Place in a 180C pre heated oven and bake for 10 minutes.
  • Remove pie weight and the paper lining then bake for 10 more minutes, remove from oven and let it cool.
  • In a bowl combine eggs, milk and freshly ground black pepper. Set it aside.
  • Spoon bacon and leek mixture on your baked pastry shell, pour egg and milk mixture, top with grated cheese then bake for 30 minutes or until top turns golden brown.