200g plain flour
100g cold unsalted butter
Splash of water
6 smoked bacon rashers
1 handful spring greens
2 spring onions
200ml double cream
1 pinch nutmeg
1 pinch mustard powder
Sml handful finely grated cheddar
4 medium eggs
Salt & pepper to season
To make the pastry. In a bowl sieve the plain flour and add a small pinch of salt. Take the cold butter and cut into tiny cubes and add to the flour. Lightly work together with your finger tips or a pastry blender until there are no lumps of butter remaining. Add a splash of water, roughly 3-4 tbsps, and then lightly work this in on a flat surface, trying not to over work. Shape into a flat block, wrap in cling fling and leave in a fridge for an hour or so.
After the pastry has rested, roll out on a floury surface into a circle larger than the dish, allowing for the sides, it should be roughly 4mm thick. Grease the dish by lightly covering with butter and dusting with flour, shaking any excess off.
To blind bake. Preheat the oven to 180°C. Gently lift the the pastry over the dish and coax into the edges while lifting the excess edge so it does not catch and tear. Slice or tear some of the excess off from around the edge.
With a fork, prick the base all over. Now loosely cover with cling film and add some baking beans or similar and scatter over the base, enough to keep the sides from falling in. Bake in a preheated oven for 12 minutes and then a further 3 minutes after removing the cling film and baking beans. Then leave to cool while you move on to prepare the remaining ingredients.
Finely chop the spring greens into strips and blanch by steaming for a minute or two then plunge into iced water.
Chop the bacon into small strips, removing as much fat as possible. Fry until lightly crispy.
Slice the spring onion into thin slices.
In a mixing bowl combine the milk, cream, eggs, nutmeg, mustard powder and season with salt and pepper. Whisk together. Now add the cheddar and stir through.
To the base scatter over the spring greens after patting them dry. Then scatter the bacon and the spring onions. Now pour the egg mixture over, covering the spring greens. Crack black pepper over the surface and bake for 40 minutes at 180°C.
Leave to rest for 10 minutes or so before eating warm.
Quiche is always a nice warm comforting lunch. It's great with a bit of salad as a light lunch or a hearty one, all depending on the size or your slice.
Tastes of home cooking
Try not to open the door during the cooking time to check as a burst of cold air may deflate the quiche while cooking making it less airy and light. You should get a fantastic puff when it is first removed from the eggs swelling and expanding. It soon settles back down however which is alway a shame. Every time I think this is the best one I have ever made and then that feeling is slowly deflated at the same rate as the quiche.