I like to use Irish restaurant and gift shop, Avoca Handweavers, cafe's cookbook recipe for the custard.
If you're ever in Ireland and want a delicious, reasonably priced (this is harder to find than you'd imagine) lunch then head straight to the nearest Avoca.
They've a basic recipe for quiche custard that I always use and that always works.
All you have to do is make or buy the crust of your choice and decide what you want inside.
|big kids in trees at avoca restaurant, ireland|
Just add a green salad and everyone's happy. And satisfied.
Bacon, Leek & Cheddar Quiche
1 tblsp salted butter
2 leeks,white and light green parts only, well-cleaned and sliced
7 pieces of smoked bacon, sliced into matchstick pieces or a packet of lardons
1/2 cup, grated cheddar cheese or more if you prefer it cheesier
1 puff pastry, prepared and at room temperature
Custard #1, from Avoca
350 ml or 1.5 cups cream
3 free range eggs, plus 2 extra yolks
Place the prepared pastry into your quiche or pie pan, put it on a baking sheet and set aside.
Cut your leeks in half, opening them up like a book and run water down the center.
Slice them into thin crescents, removing the tough outer skin.
Soften them gently over a medium heat in a tablespoon of salted butter. Don't let them brown.
Cut your slices of bacon into matchsticks and brown them over a low to medium heat. Drain them on paper towels and then mix into the leeks.
Meanwhile, make your custard.
Whisk the cream, I use full-fat or heavy cream because it just tastes so darn much better, and eggs until well blended. Add in the cheese, leeks and bacon. Fold gently until combined.
Pour this yumminess into your prepared pastry dish and bake for 40 minutes. It may be a bit wobbly in the center but don't worry. That's just the goodness of a homemade custard quiche.
|mother's day 2009 at avoca handweavers, ireland|
I love to serve a big, green salad with balsamic vinaigrette.