Bacon & Cheese Quiche

I LOVE quiche and thought it would be a good thing to make. So I found a recipe for it and got cracking! Everyone liked it and it was gone as soon as it was cool enough to eat! Tip: DON’T butter the base of the tin to much… because we had a soggy bottom in ours. This was surprisingly easy to be honest, I was expecting it to be way harder than it actually was.


  • 220g plain flour
  • 120g cold butter
  • 1/2 tsp salt


  • 200g streaky bacon, cut into small pieces (but not to small because they will shrink while cooking)
  • 1 chopped oinion
  • A bit of olive oil
  • 3 eggs
  • 200ml semi-skimmed milk
  • 80ml single cream
  • 130g grated cheese
  • salt & ground black pepper to taste
  • A small amount of chives (optional)


1. First, do the pastry: Put all the pasty ingredients into a bowl and, using your hands, rub together until it looks like bread crumbs. Add water a tablespoon at a time until it come together in a dough. Put it in the fridge for about 10 – 15 minutes.

2. While the pasty is in the fridge, put the onion, bacon and oil into a frying pan a fry until onion looks soft and bacon is cooked. Put aside.

3. Beat together the eggs, milk, cream, salt & pepper and chives (I didn’t but optional). Pre-heat the oven to gas mark gas mark 4.

4. The pasty should be done by now so roll out a floured surface until enough to line a flan tin (10 in). Cut off any over-hanging bits. Blind bake for 10 – 12 minutes.

5. Its done, take out a leave to cool for a few minutes. Turn up the heat to gas mark 6. Put half the cheese in the bottom of the pastry, then tip in the onion and bacon and spreading out evenly. Tip the rest of the cheese of top of the bacon and onion then pour in the milk mixture over it all. Bake for 30 minutes or until top is going firm. ENJOY!

Some herbs can be added to the egg mixture if you wish. chives or parsley  work well.

Bacon & Cheese QuicheBacon & Cheese Quiche Slice


Leek Tart

A couple of weeks ago we were looking through a vegetarian cookery book and we found the Leek Tart, it looked easy enough so I gave it a go! This isn’t the easiest recipe, about 3/5 for difficulty!

You will need:

  • 500g chopped leek WHITE parts only (we followed the recipe with 700g but it was too much leek for us)
  • 75g polyunsaturated oil (sunflower oil)
  • 225g wholemeal flour + 2 tbsp
  • 2tbsp salt & pepper (1tbsp salt 1tbsp pepper)
  • 75g butter or polyunsaturated margarine
  • 450ml milk (any)
  • A pinch of ground/grated nutmeg
  • 2 eggs
  • 75g grated cheese
  • 2 tbps cold water


1. We are making the pastry first. Put the oil and water in a bowl and beat mercilessly with a fork… then, in a separate bowl, mix the 225g of flour and a pinch of salt then gradually add the oil mixture to make a dough.

2. Roll out the dough on a flat, floured surface. Take a 10 inch (25cm) flan dish and place the dough inside and trim the edges. Prick the base with a fork and place a sheet of grease-proof in the base, add baking bean or rice (we used rice) to weight it down. This is called blind baking and it is the prevent the base from getting soggy.

3. Bake at 190*c, gas mark 5 or 375*F for 10 minutes.

4. While that’s cooking, melt 50g of the butter in a big saucepan and add the leeks and stew gently. DO NOT allow to colour. Add just enough water to stop them from burning.

5. Melt the remaining butter in a different saucepan and stir in the additional flour and cook for a couple of minutes without allowing to brown. I didn’t stop stirring during ll of this and when I did nanny took over. Gradually stir the milk into the pan as well as the juices from the leeks until there are NO lumps at all. Add the nutmeg and salt & pepper for flavour!

6. spread the leeks out evenly in the pastry case made earlier, beat the eggs and add to the liquid mixture along with half the cheese and stir. Pour into the leaks and make sure to do it carefully, you don’t want it getting down the sides and making the pastry soggy, sprinkle the remaining cheese over the top. Bake at 200*c, 400*F and gas mark 6 for 25-30 minutes or until it has slightly risen and browned!

7. NOM NOM NOM!!!!!