We all have fallback favourites and quiche is one of mine but, in the mood for something different I thought I would try using a rich oatmeal pastry. Prepared in the food processor, this is a combination of porridge oats, wholemeal flour and butter with an egg and a little cold water to bind it together.


The beauty of this pastry is that it doesn’t shrink so doesn’t need to rest before baking but it can be tricky to handle so a solution is to roll on baking parchment then invert into a quiche dish. Mold together any cracks then proceed to blind bake as you would a regular pastry. The result is a crisp, nutty flavoured base which perfectly complements the onion notes of leek and saltiness of the bacon. Served with a salad and yes, a few chips did sneak their way in too, this made a tasty midweek supper with the leftovers finding their way into a lunchbox a couple of days later.

Leek and Bacon Quiche with Oatmeal Pastry

serves 6

Oatmeal Pastry

  • 150g oats
  • 100g wholemeal flour
  • Pinch sea salt
  • 100g chilled butter, diced
  • 1 egg


Filling

  • 2 small leeks, tough green removed then thinly sliced
  • 200g smoked lardons
  • 200ml cream
  • 1egg
  • Sea salt and black pepper
  • Small handful of grated cheese
  • Dried oregano (optional)

Preheat the oven to 180C


Pastry base:


Using a food processor, wiz the porridge oats until they are fine. Add the flour, salt and butter and process until a breadcrumb consistence. Crack in the egg with a little cold water, if necessary, to form a still pastry. Roll out on a sheet of baking parchment and invert into a 20 cm quiche dish.

Prick the base with a fork and using crumpled parchment with ceramic beans, blind bake for 10 minutes, remove the beans and parchment and bake the case for a further 5 minutes. Allow to cool a little before adding the filling.

Filling:


Saute the leeks along with the lardons until the fat has melted away from the bacon and the leeks are soft. Set aside to cool. Beat together the egg and cream, seasoning with a little pepper and sea salt.

Place the leeks and lardons in the pastry case, pour in the cream mixture followed by a scattering of cheese and oregano.

Bake in the center of the oven for 40 minutes or until the custard has set and is slightly brown in colour. Serve warm or cold.