Auckland Castle pancetta, leek and mustard quiche


Auckland Castle pancetta, leek and mustard quiche
Serves: 6
  • 20cm round loose-based tart tin or ceramic dish
  • ceramic baking beans
  • greaseproof paper
  • clingfilm
  • for the pastry:
  • 150g plain flour
  • 75g butter
  • pinch salt
  • a little water
  • for the filling:
  • 200g pancetta lardons
  • 1 leek, finely chopped
  • 200ml double cream
  • 100ml milk
  • 100g grated mature cheddar cheese
  • 5 large eggs
  • 1 tbsp wholegrain mustard
  • pinch of salt
  • 1 extra egg, beaten
  1. Make the pastry by combining the flour, butter and salt and adding the water a little at a time to make a soft dough.
  2. Form into a ball, wrap in clingfilm and refrigerate for an hour.
  3. Grease a quiche tin or dish.
  4. Preheat the oven to 160C/Gas3.
  5. Roll out the pastry until it is just bigger than the quiche tin and press into the sides of the tin making sure it overlaps the edge.
  6. Line the pastry with greaseproof paper and ceramic baking beans and bake blind in the oven for 30mins.
  7. Fry the pancetta until crispy, turn the heat down, add the leek and sweat until softened.
  8. Remove from the heat.
  9. Whisk the eggs, cream, milk, cheese and mustard together and season with salt.
  10. Take the pastry out, brush with the extra egg and bake for 5mins.
  11. Add the pancetta and leeks and pour over the filling.
  12. Cook for 40mins.
  13. Serve with salad and new potatoes.


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