Rub a little butter around an 20cm/8” round, loose bottom tin and pre-heat the oven.
Put the flour and salt into a mixing bowl.
Chop the butter into small cubes and add them to the bowl.
Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
Stir in enough of the water to bring the pastry together into a soft dough.
Using your hands gather the mix together to form a smooth ball of pastry dough.
Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
Leek and Bacon Filling
Cut the bacon into 2cm/¾” lengths, put these into an oiled frying pan and cook gently over a medium heat until it changes colour, without browning. Tip the bacon onto a plate.
Slice the leeks in to 2cm/¾” rounds, add them to the pan, cover and cook to soften but not collapse. Tip the leeks out onto the plate.
Break the eggs into a mixing bowl, add salt and pepper and beat together well.
Grate the cheese in to the bowl and stir to combine.
Add the prepared bacon and leeks and gently mix them into the eggs.
Tip the mixture into the pastry case.
Bake for 45-50 minutes.
20cm/8” round, loose bottom tin, frying pan, 2 x mixing bowls and pastry blender
190°C, Fan 170°C, 375°F, Gas 5
Delicious quiche! A few tweaks (as per usual) , filling quite stodgy so I added some milk to the mixture. I also used ready made pastry , due to time restraints and ease and blind baked . Next time I'm going to try wholewheat pastry .....