So every SORTEDfood fan knows how much Ben Ebbrell loves quiche. This is his ultimate recipe for getting it bang on. This will give you a filling of leek and bacon with a topping of goats cheese, all encased in silky smooth and rich creamy egg filling and held together with a crispy shortcrust pastry case with the added beauty of poppy seeds. What's not to like? Right...?
Chuck the flour, salt, poppy seeds and butter into a food processor and blitz into breadcrumbs. Pour in the water gradually, mixing until a dough is just formed. Wrap the dough in cling film and rest in the fridge for a few hours.
Preheat the oven to 200ºC.
Roll out the pastry so that it is as thin as a pound coin. Lay it over a 24cm tart case. Ease the pastry right into the edges and corners of the case gently. Trim any excess pastry away.
Place a layer of greaseproof paper into the pastry case and fill with baking beans or rice. Rest the pastry in the fridge for another 30 minutes. Bake the pastry for 10 minutes then remove the beans and paper. Cook for 5 minutes more, before removing from the oven to cool. Turn the oven down to 160ºC.
Chop up the bacon into small pieces. Halve and slice the leek thinly, then wash in cold water to remove any grit. Fry the bacon and leek in a pan with a knob of butter and plenty of black pepper. Toss in the chopped parsley and put the mixture into a sieve to drain any excessive liquid.
Spoon the filling into your quiche case and scatter with the grated cheddar. Whisk the eggs and double cream in a bowl and season with salt and pepper. Pour the egg mixture over the leek and bacon until it almost reaches the top of the tart.
Transfer to the oven and dot pieces of goats cheese on top. Bake the quiche for 45 minutes, until the egg just has a slight wobble and is golden all over. Serves 8