Leek and bacon quiche

Method

1. For the pastry: Sift the flour into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.

2. Add the egg and enough cold water to bind the crumb mixture together to form a firm dough. Form into a ball, wrap in cling film and chill in the fridge for 30 minutes.

3. Butter a 22cm flan dish. Roll out the dough on a lightly floured surface to a thickness of about 4mm and use it to line the base and sides of the flan dish. Transfer to the fridge to chill for 20 minutes. (Any leftover pastry can be wrapped in a freezer bag and frozen for use in another recipe.)

4. Preheat the oven to 190C/Gas 5.

5. Remove the pastry case from the fridge and line it with a piece of baking parchment. Fill with baking beans or rice and bake blind in the oven for 20 minutes.

6. Remove the baking beans and parchment and return to the oven for a further 5-10 minutes until the base is cooked through and the pastry is golden-brown. Set aside to cool.

7. Reduce the oven temperature to 170C/Gas 3.

8. For the filling: Melt the butter in a frying pan over a medium heat, add the leeks and fry gently until softened and translucent, taking care not to let them brown. Set aside to cool.

9. Spread the leeks over the base of the pastry case and arrange the onion, peppers, mushrooms and bacon on top.

10. In a jug, lightly beat the eggs with the cream, mixed herbs and thyme. Season with salt and black pepper and pour into the pastry case.

11. Arrange the slices of tomato on top and sprinkle the cheese around the tomatoes.

12. Bake in the oven for 30 - 40 minutes or until the centre is just set and the top is golden brown.

13. Serve warm or at room temperature.