A quiche is one of those vehicles that is perfect for using up or reinventing a little bit of leftover ‘special’ ingredient. Here I’ve used a handful of lardons leftover from a Beef Bourguignon and a little diced brie. With some pre-rolled pastry in the freezer you’re never far from a quick impromptu lunch for expected guests too – but don’t serve it to real men!
375mls Whole milk
1/3 cup plain flour
6 eggs, plus 3 egg yolks
1.5 tsp salt
Freshly ground black pepper
Short crust pastry to line a 24-26cm deep, loose based tart tin – either store bought or homemade.
Plus: 100g bacon lardons (browned and crisped in a small pan, then cooled), ½ a small wheel of brie cut into small dice
Line your tart tin with pastry then chill the tin for at least 30mins to allow the pastry to relax. Cover the pastry with a sheet of baking parchment, then fill with baking beads before blind baking for 15mins at 180C. Remove the parchment paper and beads and bake for a further 5mins until the pastry is light golden brown and the surface is dryish.
In a blender combine the cream, milk, eggs and egg yolks, flour and seasonings and puree until smooth and lump free. You may need to scrape flour down from the sides of the jug a couple of times (I always do!). Scatter most of the lardons into the base of the pastry case followed by the diced brie. Pour in the custard until it almost fills the tin (leave a little room for expansion). Top with the last of the bacon before cooking at 150C for 45mins to an hour. The long slow cook ensures a rich, silky smooth custard. The quiche is cooked when the filling is JUST set – there should still be a slight trace of a wobble in the centre (which will firm further as it cools).