Pastry, Savoury & Sweet
This book won the Special Commendation Award at the Andre Simon Food and Drink Book Awards in March 2009.
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A salad of frisée with some garlicky croutons is the perfect accompaniment to these delicate little quiches.
Roll out the pastry to a 2mm thickness. Using a 16cm cutter or plate as a guide, cut out 6 rounds. Use these to line 6 individual loose-bottomed quiche tins, 10cm diameter and 3cm deep. Chill for 20 minutes.
Preheat the oven to 190C / Gas 5. Prick the pastry case bases. Bake the cases blind for 15 minutes. Lower the oven setting to 170C / Gas 3. Remove the beans and paper (or lining tins) and return the pastry cases to the oven for 5 minutes. Leave in the tins and set aside while you prepare the filling.
Cook the pork belly in boiling water for about 20 minutes, then drain and cut into small lardons and leave to cool.
Put the whole egg and yolks in a bowl, mix in the cream with a whisk and season with the nutmeg and salt and pepper. Divide the lardons and grated cheese between the pastry cases, then fill to the brim with the egg mixture. Bake in the oven for 15 minutes.
Unmould the quiches onto a wire rack, then transfer to individual plates and serve.
375 pâte brisée
140g lightly salted fatty pork belly
3 egg yolks
300ml double cream
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
140g gruyere or comté, freshly grated