Recipe by Daniel Snook

Ingredients (Serves 4)

For the filling
250g leek – sliced into rings
100g bacon or lardons
2 JAZZ™ Apples – cored and cut into thin slices
3 tbsp breadcrumbs
200g crème fraîche
4 medium eggs
1 tbsp oil
1 pinch of nutmeg
Salt and pepper to season

For the shortcrust pastry
(can use ready-made pastry)
160g flour
3 tbsp water
100g butter
1 pinch of salt

Preheat the oven (electric cooker: 175 ° C / convection: 150 ° C / gas: level 3).
Put the flour and salt in a bowl, make a hole in the middle and add the cold water. Add the butter in cubes and knead everything into a dough until combined. Wrap the pastry in clingfilm and let it rest in the fridge for a good hour.

In a pan heat the oil before frying the bacon/lardons until crispy. Remove from pan and leave to one side.
Next, soften the leeks and apple in the frying fat for 3-4 minutes. Remove from pan and leave to one side.
Next, line a 26cm quiche dish with baking paper and roll out the dough large enough to overlap edges of dish and press into the sides. Cut excess pastry from sides of the dish. Sprinkle breadcrumbs on the base of the pastry.

Whisk the eggs and creme fraiche together, and season with a little salt, pepper and nutmeg.

Arrange the apple, leek and bacon on the pastry base, and gently pour the egg mixture over the top.

Bake in the hot oven on the bottom shelf for 35-40 minutes or until set.

Serve the quiche warm or cold.