Cheese, Bacon & Leek Tart (quiche)


3 Eggs

250ml  Cream

½ Leek

250 gms smoky bacon kaisserfliesch, diced

1 Garlic cloves, chopped

½ Cup flat leaf Parsley, finely chopped

¼ bunch Thyme, finely chopped

2 tbsp Butter

Extra Virgin Olive Oil

50g Parmesan, grated

50g Gruyere cheese, grated

1 Spring onion, chopped


Savoury short pastry

250 g plain flour

A pinch salt

150 g butter, roughly chopped

1 whole egg

1 egg yolks

20 ml water 


Melt the butter in a hot frying pan and add the garlic, bacon, leek, thyme and parsley. Cook over a medium heat until the garlic softens and the herbs have wilted.

Whisk the eggs in a bowl and slowly pour in the cream.

Pour the contents of the frying pan into the tart base and spread around, add the cheese and pour over the eggs and cream. Season with pepper and bake in the oven for 15-20min at 180C or until it sets. Let it rest for 10 minutes before serving


Savoury Short Pastry

Combine the flour, salt and butter in a food processor and blitz to form sandy crumbs. Lightly beat with the eggs yolks and add to flour mixture. Pulse until incorporated. With the motor running, slowly drizzle in the water until the mixture starts to come together to form a big ball. Tip out onto a lightly floured work surface and knead briefly to form a smooth pastry ball.

Divide the pastry into 2 portions, wrap them both in plastic wrap and refrigerate for at least 1 hour before using. When ready to use, roll the pastry out on a lightly floured work surface and then use to line a tart tin or pie dish. Refrigerate again for 1 hour before baking.

Blind bake for approximately 12 minutes at 180C

The pastry will keep in the fridge for up to 4 days or in freezer for up to 3 months. Makes around 850 g