Auckland Castle pancetta, leek and mustard quiche
Serves: 6
Ingredients
- 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
Method
- Make the pastry by combining the flour, butter and salt and adding the water a little at a time to make a soft dough.
- Form into a ball, wrap in clingfilm and refrigerate for an hour.
- Grease a quiche tin or dish.
- Preheat the oven to 160C/Gas3.
- 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.
- Line the pastry with greaseproof paper and ceramic baking beans and bake blind in the oven for 30mins.
- Fry the pancetta until crispy, turn the heat down, add the leek and sweat until softened.
- Remove from the heat.
- Whisk the eggs, cream, milk, cheese and mustard together and season with salt.
- Take the pastry out, brush with the extra egg and bake for 5mins.
- Add the pancetta and leeks and pour over the filling.
- Cook for 40mins.
- Serve with salad and new potatoes.
