Home-made quiche is always a crowd-pleaser - and a million miles away from anything you get in the shops. Simple to make, this can go straight from the oven to the table.


  • 25g butter

  • 3 young tender leeks, finely sliced

  • 300g unsliced streaky smoked bacon

  • 200ml double cream

  • 250g Parmesan

  • 4 eggs

  • 1 small bunch flat leaf parsley, finely chopped

  • 1 x short crust pastry (blind baked)

  • To serve

  • Rocket, watercress and radicchio salad, tossed in oil, lemon and garlic


  • 1.

    Heat the butter and sauté the leeks until soft. Fry the bacon in a little olive oil until crisp. Mix together the cream, a third of the Parmesan and eggs, set aside. Add some of the mixture to the bacon and leeks, add the parsley and mix well.

  • 2.

    Pile the bacon, leek, parsley and cream mixture into the pastry case. Top with the rest of the egg, cream and cheese, the remaining parmesan, and bake at 180c for 30 minutes.

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