Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• 150g/5½oz cold butter
• cubed
• plus extra for greasing
• pinch salt
• 1 free-range egg
• 6 slices dry-cured smoked streaky bacon
• 5 free-range egg yolks
• 300ml/10fl oz double cream
• 150g/5½oz mature cheddar
• finely grated
• 1 small courgette
• trimmed
• finely diced
• 4 sprigs fresh thyme
• leaves only
• 1 tsp wholegrain mustard
• 1 tsp red wine vinegar
• 3 tsp rapeseed oil
• small bag green salad leaves
• 1 head Little Gem lettuce
• leaves washed and separated

Directions

• For the pastry
• in a large bowl
• rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.
• Add the beaten egg and bring the mixture together into a ball
• then knead very lightly on a lightly floured work surface.
• Wrap in greaseproof paper and cling film
• then chill in the fridge for 10-15 minutes to firm up.
• Meanwhile
• for the filling
• preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small
• loose-bottomed tart tins
• each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in.
• Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs
• each slightly larger in diameter than the tart cases
• from the pastry (you will need to re-roll the pastry off-cuts for the last two discs).
• Line each tin with a pastry disc
• pressing gently into the base and sides
• then trim the sides so that the pastry cases are flush to the edge of the tins.
• Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes
• or until golden-brown and just crisp. Drain on kitchen paper
• then roughly chop and set aside.
• Whisk together the eggs and cream in a jug
• then season
• to taste
• with salt and freshly ground black pepper.
• Sprinkle half the cheese equally among the tart cases
• followed by half of the chopped bacon.
• Divide all of the diced courgette among the pastry cases
• then cover with the remaining cheese and bacon. Garnish with the thyme leaves.
• Pour the egg and cream mixture into the tart cases
• then bake in the oven for 15-20 minutes
• or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.
• Meanwhile
• for the salad
• shake the mustard
• vinegar and rapeseed oil in a small jar until well combined.
• Fill a resealable plastic bag with the salad leaves
• add the dressing and shake the bag to coat the leaves in the dressing. Alternatively
• pour the dressing over the salad leaves in a bowl and mix well.
• Serve the quiches warm with the salad alongside.