This French dish is an absolute classic, and one of the best ways to let our crispy puff pastry shine. The filling is creamy, which is delicious in combination with the salty bacon.
1 Galberts ready-rolled flaky puff pastry
10g butter + extra for greasing
1 leek, finely sliced
300ml of double cream
Baking beans or dry rice
Preheat the oven to 180°C/fan 160°C and grease a quiche tin with butter.
Press the puff pastry into the quiche tin, poke holes in the bottom with a fork, cover with baking paper and place baking beans or dry rice on top. Bake the quiche blind for 30 minutes.
Fry the bacon for about 5 minutes, until cooked but not crispy.
Fry the leek in the butter for about 5 minutes until soft. Season with salt.
Beat the eggs and mix with the double cream. Season with plenty of salt.
Remove the beans and baking paper from the tin and bake the quiche for another 10 minutes, until the bottom is cooked.
Divide the bacon and leek over the quiche base. Pour in the filling and bake for 20 minutes.