The air is crisp and you know what that means! Baking! It’s been gorgeous this week with lovely breezes and fresh air. There is something about baking with the windows up and and the trees rustling.
Because I have classes to teach two nights a week I try to get dinner sorted for the family. I also wanted something for the school lunches. Quiche fit the bill as it can be served cold and would be a nice twist for the kids.
For the pastry make one half of this pastry recipe I do for my apple pies.
Preheat the oven to 425F/220C.
In a mixing bowl beat 4 eggs and add 1 1 /2 cups of milk. Season with sea salt and pepper and a bit of cayenne pepper. Mix and set aside. Grate just over a cup of jarlsberg cheese and set that aside as well. Chop up 4 rashers of streaky bacon and start rendering in a skillet. While this cooks add a few chopped mushrooms and leeks. Add a few splashes of sherry.
Spoon the bacon and leeks into the pastry shell.
Sprinkle the cheese over the mixture.
Pour the egg and milk mixture into the pastry.
Bake for 15 minutes then lower the heat to 350F/175C and bake for another 30 minutes. Remove from the oven when the eggs have set.
I do like the combo of bacon and leek. They go very well together!