Bacon and leek quiche

Serves 4 - 6
500g shortcrust pastry
plain flour, for dusting
250g dry cure streaky bacon, cut widthways into 2cm pieces
2 trimmed leeks, thinly sliced
150ml double cream
300ml milk
2 large eggs plus 2 yolks
150g mature Cheddar such as Keen's, coarsely grated

1 Preheat the oven to 200C, gas mark 6. Roll the pastry out on a floured surface and use to line a 22cm loose-bottomed tart tin. Prick the base, fill with crumpled foil and bake for 10 minutes then remove the foil. Lower the oven to 180C, gas mark 4.

2 Meanwhile, cook the bacon in a non-stick frying pan for 5 minutes until golden. Drain on kitchen paper. Add the leeks to the same pan and cook for 5 minutes until beginning to soften.

3 Beat together the cream, milk, whole eggs and egg yolks until well blended. Stir in the bacon, leeks and most of the cheese then pour into the tart case. Scatter over the remaining cheese and a good grinding of black pepper then bake for 25 minutes until golden and just set – don’t worry if it still wobbles a little in the centre it will set further as it cools.

4 Carefully remove the tart from the tin then slide onto a wire rack to cool. Leave to cool for at least 15 minutes before slicing.