I’ve made this quiche so much, friends and family never get tired of it.  This is something that can be for a picnic, BBQ or party or even eaten warm with salad and coleslaw for an amazing dinner.

Ingredients:

• Packet of shortcrust pastry
• 1 whole garlic bulb
• 1 tbsp. of olive oil
• 1 red onion, sliced
• 1 large leek, sliced
• 250g bacon lardons
• 150ml double cream
• 50ml semi-skimmed milk
• 125g cheddar cheese, grated
• Salt and ground black pepper

Method:

1. Preheat the oven to 200c/400f/Gas 6.
2. Roll out the pastry as per the packet instructions and use to line a 8 x 12in flan dish.  Line with grease proof paper and baking beans and chill for 15mins. Set aside
3. Bake the flan case for 15-20mins until lightly golden.  Remove and allow to cool slightly, before removing the paper and beans.  Turn the oven down to 180c / 350f/Gas 4.
4. Meanwhile heat the oil in a large frying pan, add the onions and a pinch of salt.  Cook until they begin to soften, but do not allow to burn as they will taste bitter.  Add the leeks and cook for 5-10mins until soft.  Spoon the mixture into the flan case.
5. Add the bacon to the frying pan and cook until golden.  Tip over the leeks.
6. In a jug, mix together the eggs, cream and milk.  Squeeze the roasted garlic from it’s skin and add to the egg mixture, and stir well.  Season, then add half the cheese and stir until well combined.
7. Pour the egg mixture in the pastry case, then scatter over the remaining cheese.  Bake for 15-20 mins until golden. 

Top tip: when the garlic as cooled slightly I cut the top of with scissors, this helps when squeezing the garlic out.

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