- Total time 1 hours 20 minutes
- Note + Chilling + Cooling
- Difficulty Easy
- streaky bacon 4 rashers, chopped
- oil for frying
- leeks 2, finely chopped
- eggs (we used Clarence Court Burford Browns) 4, whisked
- double cream 200ml
- cheddar 100g, grated
- plain flour 200g
- unsalted butter 100g, cold and cubed
- Marmite 1 tbsp
Make the pastry by pulsing the flour and butter in a food processor until they form rough breadcrumbs. Add the Marmite and pulse again – it should come together into a dough but, if not, add 1 tsp of cold water and pulse again, repeating as necessary. Shape into a flat circle, wrap and chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured worksurface and use it to line a 24cm fluted tart tin. Line with baking paper, fill with baking beans and bake for 15 minutes until the edges of the pastry are just golden. Remove the beans and paper and prick the base all over with a fork. Bake for another 10 minutes until golden brown. Cool.
Heat the oven to 160C/fan 140C/gas 3. Fry the bacon in a drizzle of oil in a frying pan until crisp, then scoop out. Heat a little more oil, then gently cook the leeks with a pinch of salt for 15 minutes until soft. Cool slightly, then tip into a bowl with the bacon, eggs, cream, three-quarters of the cheddar, salt and black pepper. Mix well, tip into the tart case and sprinkle over the remaining cheese.
Bake for 40 minutes until the filling is just set but with a slight wobble in the middle. Cool until warm, then slice and serve.
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[image id=”106796″ size=”landscape_thumbnail” align=”none” title=”Asparagus Crustless Quiche Recipe” alt=”Crustless asparagus and bacon quiche” classes=””]
- kcals 597
- fat 45g
- saturates 25.7g
- carbs 28g
- sugars 2g
- fibre 2.9g
- protein 18.6g
- salt 1.5g