Quiche of Bacon and Leeks from The Times Cookery Book by Katie Stewart
Roll the pastry out to a circle slightly larger than an 8-inch (20-cm) quiche tin or flan ring set on a baking tray. Line the tin with the pastry, and trim the edges neatly. Set aside in a cool pla...
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Cooking tools:
- Rolling pin
- Quiche tin
- Flan ring
- Baking sheet
- Chef's knife
Ingredients
- ¼ pint (1½ dl) cream
- 2 eggs
- freshly milled pepper
- ¼ lb (100 g) shortcrust pastry
- 1½ oz (40 g) butter
- salt
- 1 lb (450 g) leeks
- ¼ lb (100 g) lean bacon rashers
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