Mini Quiche Lorraine
Serves 6
INGREDIENTS:
300g shortcrust pastry
plain flour, for dusting
olive oil
1 leek, diced
100g pancetta, cubed
100g gruyère cheese, grated
2 medium eggs
125ml double cream
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 200C/180C fan/gas 6.
2. Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles, pressing into the edges and up the sides, and chill for 30 mins.
3. Line each pastry case with a piece of parchment paper and fill with baking beans. Bake for 10 mins, then lift out the paper and beans and bake for another 5 mins.
4. Place a saucepan over a medium heat, add 1 tbsp olive oil, stir in the diced leek, leave to sweat for 3 minutes, then stir in the pancetta and cook until crisp.
5. Divide the bacon and leeks between the cases. Beat the eggs, half the cheese, and cream together and season with sea salt and freshly ground black pepper, then pour over the bacon and leeks until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden.
